Crunch sugared nuts
Nov 27, 2013 1:00pm- 10 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Crunchy sugared nuts
- 1 cup (220g) caster sugar
- 1/2 cup (125ml) water
- 1 cup (160g) blanched almonds
- 1 cup (140g) macadamias
- 1 cup (120g) pecans
- 40 gram butter, chopped
Method
Crunchy sugared nuts
- 1Combine sugar and water in a medium heavy-based saucepan. Stir over heat, without boiling, until sugar has dissolved. Boil, uncovered, without stirring, until temperature reaches 116°C on a candy thermometer (or when a teaspoon of syrup dropped into a cup of cold water moulds easily with fingers into a soft ball).
- 2Remove from heat, stir in nuts; stir until mixture crystallises. Return pan to heat, stir over low heat for about 15 minutes or until nuts turn golden and caramelise.
- 3Add butter, stir until melted.
- 4Turn the nuts onto a large tray; cool slightly. Separate nuts while still warm, then cool completely.
- 5Pack into airtight containers or jars.
Notes
This recipe can be made up to two weeks ahead; store in airtight containers in a cool, dry place, but not in the refrigerator. Not suitable to freeze or microwave.
