Go Nutz!
Servings:
3-4… or perhaps just one… Preparation Time:
0.25 hours Ingredients- 1/3 c. maple syrup
- 1 c. any kind of nuts (salted or non)
- (Add only 1/4 cup syrup for each additional cup of nuts)
Cooking Instructions
Equipment: saucepan, STRONG wooden spoon.
- Bring syrup to a boil in a saucepan (preferably nonstick) that is
larger than you think you will need. The syrup will foam up,
plus you will eventually be stirring the nuts vigorously.
- The time this step takes will depend on your equipment:
If you have a candy thermometer, bring the syrup to 235 F.
If not, bring the syrup to the “soft ball” stage. No, not so it
looks like a softball, but so when you drop some into cold water
it forms a ball that will hold together but is still quite squishable.
- Turn off the heat. Toss the nuts in. IMMEDIATELY start stirring
vigorously, until —presto— a beige maple-sugar coating is formed.
If you do not stir, as the mixture cools it will congeal into a
sticky mass that will be nearly inedible. If there is not enough room
in the pan the nuts may stick together, with the really sticky stuff between them.
- Let cool just long enough that you don’t fry your tongue when you eat them.
(Hint: if you are eating them and you hear a sizzle and say “ouch,” they are
too hot.)
When they are cool you can store them in an airtight container (but you
probably won’t need to). Source:
Ripoff of Tierra Farms’ maple glazed nuts, with tips from Chad Novelli and Joy of Cooking Notes
Nummy nummy. But expensive calorically and monetarily.
|
