Candied Nuts
Mastering the basics to candied nuts unlocks so many delicious possibilities. I have found that this is THE staple for me when it comes to elevating a dish. Whilst a meal should be balanced in flavor, a combination of textures is just as important, and I find that adding something crunchy can truly take a dish to the next level. These nuts are super crunchy, yet still soft enough to be used as a ‘crunchy surprise’ without having to worry about anyone chipping their teeth. Another advantage is that these nuts don’t get soft or soggy when left in a dough or cream, as uncoated nuts would! This is why I tend to substitute all chopped nuts in cakes, brownies, or cookies for candied ones, so you still get that delicous crunch even after assembling or baking your dessert!
INGREDIENTS
DIRECTIONS
the basics
200g
200g
50ml
1/2 tsp
whole almonds
sugar
water
salt
Combine all ingredients in a pan and slowly bring to a simmer over low heat
Simmer until all liquid has evaporated (10 -15min)
Stir with wooden spatula/spoon until the dry sugar starts to melt again and covers all nuts evenly (another 10-15 min)
Pour the nuts onto parchment paper, roughly separate them from each other using forks, and let them cool down completely
the technique and what to look out for
dry stage
Once all the water has evaporated, the remaining sugar becomes light, crumbly, and very dry
Constant stirring is crucial from now on to make sure the nuts are evenly coated with the sugar
caramelization stage
At this stage, the dried sugar coating the nuts slowly starts to caramelize
Make sure to keep on stirring to make sure the sugar caramelizes evenly
finished
Once all nuts are evenly coated with a shiny caramelised layer of sugar, you can take them off the heat and let them cool off on parchment paper
If you plan to use them whole, I’d recommend separating them using forks (careful not to burn yourself, and do not succumb to the itch to try them asap, they’re extremely hot!)
tips & tricks
The ingredients are simple, however, it can take quite some time to perfect the technique, which is why I’m going over some common mistakes and how to prevent them.
The general idea of candied nuts is to get an even coating of sugar on all nuts before the caramelisation process starts.
Mistake #1 – too much water
This isn’t a flat-out mistake, but rather an inconvenience. If the base holds too much water, it takes ages until it has all evaporated and you get to the dry sugar stage. Due to the prolonged simmering process, it’s also more likely that the sugar caramelises and burns prematurely.
Mistake #2 – starting off on high heat
This will cause the sugar to caramelise whilst it’s still wet, leaving you with a liquidy caramel sauce that has almonds in it. From my experience, this isn’t salvageable, as caramel is quite sensitive to heat and likely just burns if you try to heat it for longer. At this stage, you can pour the mix through a sieve, so you can use the caramel for other things (for example, enjoying it on some ice cream). The nuts can be quite easily washed and dried, and are ready for another go (if they didn’t burn in the first place)
Mistake #3 – not stirring enough
Making candied nuts does take quite a while, and it is quite physically demanding. At the first simmering step, it’s sufficient to stir the nuts every once in a while to keep them from burning. However, as soon as you get to the dried sugar phase, constant stirring is absolutely crucial!
Alternative versions to try out
200g whole pecans
150g sugar
50ml maple syrup
25ml maple liquor
1/2 tsp salt
200g whole walnuts
150g sugar
50ml hoeny
25ml water
1/2 tsp salt
these are an awesome with figs and blue cheese, give it a try!
200g whole hazelnuts
200g sugar
50ml water
1/2 tsp salt
these are an awesome addition to any nougat-dessert!
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