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Epicurious

Candied Nuts

I often put these nuts under ice cream, but they make a great bar snack, too.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

5 ounces (142g) nuts such as honey-roasted peanuts, slivered almonds, or whole blanched hazelnuts
2 tablespoons (34g) light corn syrup
Coarse salt

Preparation

  1. Step 1

    Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or parchment.

    Step 2

    Toss the nuts with the corn syrup and a big pinch of salt, making sure all the nuts are coated. Spread out on the Silpat. Bake, tossing and stirring often with a rubber spatula, until the nuts are golden, about 15 minutes.

    Step 3

    Let cool completely and store in an airtight container for up to 1 week.

Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved. Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book. Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
TagsDessertPeanutNutAlmondHazelnutSnackDairy FreeGluten Free5 Ingredients or FewerMake AheadEasyQuickBakingCookbooks
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