electrolux137
Well-known member
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CANDIED NUTS
This recipe is very easy and very tasty. The only trick is to get the sugar mixture to just the right degree of "melted-ness." If it's not melted enough it will be grainy and won't stick to the nuts; if it's too melted it will get too hard and brittle to coat the nuts.
1 cup coconut palm sugar
1 tablespoon butter
1/2 tsp cinnamon
1 16-oz. bag roasted & salted mixed nuts
1/3 cup agave syrup
Combine sugar, butter and cinnamon in a heavy saucepan. Simmer on low heat, stirring constantly, until melted and slightly browned. Don’t cook too long, just until the sugar melts apart into crumbled bits.
Remove from heat. Add the nuts and mix. Drizzle in the agave syrup and continue mixing until the nuts are evenly coated.
Pour onto a baking sheet covered with waxed paper. Press down evenly with a rubber spatula or wooden spoon. If there are stray nuts around the edges, push them in.
Allow to cool for at least a half hour. Cut into approximately 1.5” squares. Serve in a bowl lined with wax paper.
To store: Wrap in waxed paper and then put into a large baggie. Keep it in a cool area away from direct sunlight. Or you’ll have a big gooey mess on your hands.
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CANDIED NUTS
This recipe is very easy and very tasty. The only trick is to get the sugar mixture to just the right degree of "melted-ness." If it's not melted enough it will be grainy and won't stick to the nuts; if it's too melted it will get too hard and brittle to coat the nuts.
1 cup coconut palm sugar
1 tablespoon butter
1/2 tsp cinnamon
1 16-oz. bag roasted & salted mixed nuts
1/3 cup agave syrup
Combine sugar, butter and cinnamon in a heavy saucepan. Simmer on low heat, stirring constantly, until melted and slightly browned. Don’t cook too long, just until the sugar melts apart into crumbled bits.
Remove from heat. Add the nuts and mix. Drizzle in the agave syrup and continue mixing until the nuts are evenly coated.
Pour onto a baking sheet covered with waxed paper. Press down evenly with a rubber spatula or wooden spoon. If there are stray nuts around the edges, push them in.
Allow to cool for at least a half hour. Cut into approximately 1.5” squares. Serve in a bowl lined with wax paper.
To store: Wrap in waxed paper and then put into a large baggie. Keep it in a cool area away from direct sunlight. Or you’ll have a big gooey mess on your hands.
