Spiced nut oops

Suzanne · #1 06-22-2006, 10:03 AM

Yes, even moderators need help sometimes.

Mea culpa.

I made a big batch of candied/spiced nuts, and forgot about mixing in egg white before add the sugar/spice mixture. In fact, it's worse than that: I added extra oil instead. I somehow thought that when the sugar melted, it would all stick.

Well, of course, it hasn't. Short of starting over with a whole new batch of nuts, or washing the ones I used and doing it properly (I'm worried about overbaking the nuts then), is there anything I can do? Or just have lots of napkins around?

Mezzaluna · #2 06-22-2006, 05:34 PM

Mix in some toasted but unspiced/oiled ones to absorb the extra oil? Add toasted seeds (pepitas, etc.)?

AprilB · #3 06-23-2006, 08:46 AM

Or in a microwave dish so that the oil will come to the surface?

I don't think plain water will change the taste of your nuts.

As far as the coating, what if you just dusted the damp cleaned nuts with a flavored crystal sugar mix? For that caramel taste you could use raw or turbinado? (don't really like the flavor of brown sugar except in things like cookies)

My success rate for candied nuts is about 50% even when I follow everything exactly. Luckily I don't find much of a need for them. I usually use a praline or toffee.

Hey, if push comes to shove, you could just use the nuts in cookies and start over!

April

Suzanne · #4 06-23-2006, 09:04 AM

Thanks to both of you.

I've decided to simply put them out as is, oiliness and all. I just don't have time to redo, and there is so much more on the sked, anyway. Besides, most of the people coming who know me think I've a fabulous chef

and those who don't know me, well, they may not know the difference.

FYI: these are for a party for my aunt's 90th birthday, kinnahurra.* I'm doing a whole dinner, so I can redeem myself with later courses.

*to ward off the Evil Eye.

Mezzaluna · #5 06-23-2006, 09:26 AM

Mazel tov to your aunt! 120 years to her, in good health.

Suzanne · #6 06-23-2006, 10:26 AM

I'll tell her you said so.

Her response will probably be: Long pause . . . "oh" . . . [tsk] . . . "oh" . . . [tsk] . . . "Please thank her for me, but I hope not."

tigerwoman · #7 06-23-2006, 10:47 PM

Quote:

Originally Posted by Suzanne

I'll tell her you said so.

Her response will probably be: Long pause . . . "oh" . . . [tsk] . . . "oh" . . . [tsk] . . . "Please thank her for me, but I hope not."

WE just celebrated my great aunt's 90th - took over a favorite family restaurant - a turkish place on Northern Blvd almost in great neck but still in queens (suzanne will understand)

anyway, we did the desserts and the decor which was enuf of job to be alot of work (labor of love) but not too much that we couldn't smooze with family and old family friends from all over - there were about 50 of us - enuf to be buzzing without being overwhelming.

We did a chocolate dipping pond with nostaglic candy display which both the kids and adults adored. The kids were cute - and actually ate almost the whole case of strawberries before they started on the candy - so good nutrition still had a chance. But they were googley eyed over the voluptous amount of candy - it was fun to watch.

We even had a belly dancer - who pulled up most of the men and of course my 90 year old aunt got up to dance too. WHat a sweetheart - kina hera is right.

Congratulations to your aunt and have fun - as I know you will - with the cooking. How about using the nuts to mix into a batch of freshly popped corn aka popcorn - It would absorb the oil and make a very less sweet version of cracker jacks. Oh I may try that idea tomorrow for my wedding as an add on dessert.

jennykhughes · #8 06-27-2006, 09:05 PM

Tossing with popcorn is a good idea - coat with some melted sugar, let cool, break into chunks and drizzle with chocolate.