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Friday, March 23, 2012

Liquify that sugar!

This topic is slightly ironic, considering i just posted about nut allergies, but I try to be well-rounded, what can I say? Making candied nuts isn't hard, if you watch what you're doing and work quickly. An easy way to measure is to think of the ratio 1:1. If you're making a lot, try 1 cup of sugar to 1 cup of nuts. Similarly you can try 1/2 cup of sugar to 1/2 cup of get the idea. Usually I just eyeball how much sugar I'd like to use, but if you're not comfortable with that, try the ratio.

Here's how it works:
First take foil and make lips on all sides, folding up each side like the bottom of a box.

1. Heat the sugar in a large sauté pan over medium to medium high heat, occasionally shaking the pan to move the crystals around.
2. When it starts melting, make sure to shake the pan vigorously and often. You're waiting for the sugar to get a nice deep caramely color, but not so dark that it looks burnt (because chances are, it is...and it'll smell).
3. Be sure your shaking out all of the lumps so it melts evenly. Don't use a spoon in this'll get stuck and it's awful to clean.
4. Once you've got the color you're looking for (the darker the color means the richer the flavor), remove pan from heat.
5. Pour in the nuts (nut type is your choice, though I like walnuts, almonds, or pecans). Now
you can use your spoon to mix QUICKLY.
6. Quickly pour onto the foil on your cutting board. Let sit until cool and hardened, and then break into pieces.
Happy baking!

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