CARAMELIZED NUTS
Provided by Pierre Gagnaire
Categories Candy Nut Dessert Bake Almond Cashew Pecan Walnut Honey Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Diabetes-Friendly
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
- When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
- Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
- Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.
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