Chef Forum banner
  • Please post in our Community Feedback thread for help with the new forum software! If you are having trouble logging in, please Contact Us for assistance

1 - 5 of 5 Posts

·
Registered
Joined
·
48 Posts
Discussion Starter · #1 ·
I was just curious what types of different methods people used. At the restaurant I worked at in Indianapolis, the pastry chef would make candied hazelnuts in the oven using a small amount of egg whites. I never got a chance to ask her the exact method, but I was fascinated that she was using egg whites. It may have just been for shine like someone might do on pastries.
Please share your reciepes.
Thanks
 

·
Registered
Joined
·
14 Posts
when i make candied nuts i like to add different types of fruit jelly to the caramelized sugar, just make sure you melt the jelly and mix it in well...this adds some flavor and also a nice colorful shine to the finish after you take them out of the oven.
 

·
Registered
Joined
·
143 Posts
boil for thirty minutes, dry in oven for thirty more at about 225 degrees, while hot toss with maple syrup and brown sugar place back in oven at same temp for about 45 min to an hour, as soon as they have a glossy shine and the syrup has been absorbed break them up onto a clean sheet pan or stainless steel table top and let cool,,,, you cant make a tastier nut candy.
 

·
Registered
Joined
·
415 Posts
A quick and easy way would be to toss nut pieces in molasses and then bake them until dark golden brown.

The method with eggwhites is to toss the nuts in some eggwhites, then into cinamon sugar and then bake.
 
1 - 5 of 5 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top