Caramelized and Candied Nuts

This is the same process for candying and caramelizing any nuts. Both of the processes make perfect value added products especially for the holiday season. This one is demonstrated with pecans.


MOP:

• Roast 4 cups of pecans spread out evenly on a half sheet pan until the aroma is drawn from the nuts, takes approximately 5-10 minutes depending on the oven temperature. Let cool.
• Bring 1/2 cup sugar with just enough water to cover/make sandy, to soft ball (when its at a rolling boil will also do).
• Add nuts in. Stir to coat evenly. Continue stirring until the sugar seizes up. If you want, you can add salt at this point, it helps the flavour if you are using the nuts in a sweet dough application).
• Remove from stove and spread flat on a parchment lined sheet pan for candied nuts.

• For Caramelized nuts, continue to stir the nuts until the sugar re-liquifies. It will take on a caramelized colour.
• Spread the nuts quickly and thinly on a parchment lined sheet pan. It will be a little more difficult to do when its caramelized, but it is more essential for application of the caramelized nuts.

• Cool completely before eating. The nuts will retain heat after the candied sugar or caramelized sugar cools.