 |
  | |
Honey-Roasted NutsMakes 8 cups There must be a dozen ways to apply a sugary coating to toasted nuts. Some methods call for the nuts to be simmered in a syrup, then baked. Other techniques involve a pre-soak in egg whites before a roll in the sugar. This method, which calls for toasting the nuts ahead of time, then coating them in a very light glaze before tossing them with sugar and salt, has become one of my all-time favorites. The coating is subtle but distinctive, and the finished nuts are suitable for snacking or sprinkling over salads. The nuts may be prepared several days ahead. They make great hostess gifts and a perfect snack for Santa. The nuts 8 cups whole pecans, walnuts, macadamia nuts or almonds, or a combination The coating ¼ cup sugar 1 tablespoon kosher salt or 1 ½ teaspoons table salt For the glaze 1 tablespoon brown sugar 1 tablespoon water
2 tablespoons honey 2 tablespoons walnut or canola oil 1. Preheat the oven to 375 degrees and toast the nuts until they are golden brown and smell toasty, about 8 minutes. 2. While the nuts are toasting, stir the sugar and salt together in a large bowl and set aside. 3. When the nuts are toasted, remove them from the oven and make the glaze. In a very large frying pan over high heat, combine the brown sugar, water, honey and oil, and stir until the mixture is boiling. Immediately stir in the warm, toasted nuts and cook, stirring or tossing just until the glaze is stuck to the nuts and the pan is almost dry, about 2 minutes. 4. Toss the hot, glazed nuts in the sugar and salt mixture to coat, then return them to the baking sheet and spread them in a single layer. Pop them back in the oven for one minute to set the glaze and the sugar coating, then remove them from the oven and let them cool completely on the pan before you move them around. Tossing or packing them before they cool might cause the coating to come off. When the nuts are completely cooled, store them in an airtight container. Copyright, Greg Atkinson, 2006
|
|
Back to top