Tuesday, December 22, 2009

Candied Almonds/Peanuts/Pecans

I've been kind of ambivalent about blogging lately. I had visions of doing a blog a day (or at least every other day) during my first year blogging at the holidays and all kinds of wonderful ideas about cookies and candies and cakes and quick, yet elegant appetizers but it just hasn't happened. I've been cooking, both old favorites and new treats, but just haven't been motivated to blog.

In an effort to kick my butt into gear, I made these Candied Almonds using David Lebovitz's recipe I discovered last year. (Actually, I'm munching on some pecans ones I made more recently while I type this). This recipe is magic and what I love about cooking; taking simple ingredients (in this case, nuts, sugar, and water) and creating something delicious. I like them with just a sprinkle of sea salt, but you can add any spices you want. A light dusting of cinnamon results in the a homemade version of the nuts that entice mall shoppers this time of year. This is a great recipe to have in your arsenal for parties, gift giving, and snacking any time of the year!

Candied Nuts
David Lebovitz
2 cups raw nuts
1/3 cup water
1 cup sugar
sea salt (optional)
cinnamon, chili powder, or other seasonings (optional)

Dump the nuts, sugar, and water in a large, heavy pan. Stir over moderate heat.

Stir frequently until the sugar seizes up. This takes about 4-5 minutes.

The sugar will crystalize and the nuts will look dry and sandy.

Lower the heat and keep stirring. The sugar will begin to melt; scrape up the glaze and coat the nuts. This part of the process takes some care to prevent the nuts from getting too brown. Continue to stir and when the nuts are golden and coated. Enjoy!

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