Spanish Candied Nuts
Ingredients
- 100 gAlmond with skin (whole)
- 100 gHazelnut (whole)
- 100 gWalnut kernel (raw)
- 150 gWhite sugar
- 50 mlMineral water
- 1 tbspHoney
- 1 tspCinnamon ground
- 1 pinchFleur de sel
Method
An amber caramel coating that cracks under the tooth, revealing the toasted heart of the almonds and hazelnuts. The sugar should be shiny and coat each nut perfectly without clumping.
- 1
In a wide pan, place the almonds, hazelnuts, and walnuts. Heat over medium heat, stirring often. When a toasted nutty smell develops and the almond skins start to crack, remove from heat.
- 2
Pour the water, white sugar, and honey into a heavy-bottomed pan. Bring to a boil. Let it boil until the syrup forms large bubbles and becomes syrupy.
- 3
Toss the nuts into the syrup with the cinnamon and sea salt. Stir constantly with a wooden spatula. The sugar will first turn white and powdery (sanding), then melt again to become a shiny caramel coating the nuts.
- 4
Immediately spread the nuts on a flat surface to prevent them from sticking together. Separate them with a fork before the caramel fully sets. Let cool until the shell is completely hard.
Frequently asked questions
How do you get this dish right?
- Never take your eyes off the pan during sanding; the transition from powdery sugar to caramel happens in seconds.
- Use a stainless steel or copper pan for better heat conduction.
How long does this dish keep?
Store in an airtight glass jar at room temperature, away from humidity to maintain the crunch.
