Monday, March 18, 2013
CANDIED ALMONDS & CASHEWS WITH SEA SALT
IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I RECEIVED THE GINGERSNAP GIRL. GLORIA HAS A BEAUTIFUL BLOG WITH MANY WONDERFUL TREATS TO CHOOSE FROM! I DECIDED TO GO WITH THE CANDIED NUTS BECAUSE WHO DOENS'T LOVE CANDIED NUTS! SHE USED PECANS WHICH I LOVE, BUT I ONLY HAD ALMONDS AND CASHEWS ON HAND SO I WENT WITH THEM. JUST LIKE THE ONES YOU SMELL AT THE FAIRS!
Salted Candied Pecans
FROM GINGER SNAP GIRL VIA Steak N Potatoes Kinda Gurl
1 cup whole unsalted raw pecan halves (I used 1 cup cashews and 1 cup almonds)
1/2 cup sugar
3 tablespoons water
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
Add pecans, sugar and water to a medium to large heavy bottomed bottom pan over medium heat. When sugar dissolves, begin stirring. Continue cooking, stirring often, until sugar becomes crystallized (looks like raw brown sugar).
Turn heat to medium low and allow the crystallized sugar to melt and lightly brown on the bottom of the pan. Use a heat proof rubber spatula to spoon the liquid over the pecans to coat them. Once pecans are coated (quite a bit of crystallized sugar will remain), sprinkle on salt and cinnamon and stir a few times to evenly distribute.
Transfer nuts in a single layer to a silpat (or parchment paper) lined baking sheet and allow to completely cool.