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Different Ways To Coat/Carrmelize Nuts

post #1 of 5
Thread Starter 

Hi! This is my first thread :-)

 

I'm sitting here eating a brownie I just made with walnuts thinking ----what could I of done to these BLAND walnuts?!?

 

 - Anyone know how to make a soft caramel that sticks to the nuts WITHOUT going all hard...just kind of sticky and smooth?

 

 - How to get a hard caramel to stick to them?

 

 - Getting a coating of burned sugar ?

 

 - Anything else?

 

Any kind of suggestions/links are MOST welcome! :-)

post #2 of 5

I have candied nuts several ways and some are certainly quicker, but this method is my favorite - it results in nuts with a shiny exterior that has a great look and crunch.

 

 

Boil walnuts for 15 minutes in water.  Drain and toss with sugar to coat.  Fry sugared nuts in oil (300-325) until golden.  Drain and sprinkle liberally with salt.  Nuts will continue to darken slightly when just out of the fryer.  Separate nuts on sheetpan while hot

post #3 of 5
Thread Starter 

Thanks!

That sound different to anything I've tried before!

Boil the nuts for 15minutes - but they don't go soggy?

Would you use this method on other nuts than walnuts/pecans?

post #4 of 5

Toast spray while warm  with egg white, toss in sugar or sugar in the raw  let dry.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 5

Yes, they are totally soggy when they are boiled, but by frying them at a somewhat lower temperature, the sugar caramelizes while the nuts have time to get "toasted" all the way through.  They are very addictive, but so far I have only used this method on walnuts and pecans.  

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