Ingredients 1 pound almonds, toasted, skins on 3/4 pound pecans, toasted 1 1/2 cups sugar 1/4 cup water 2 1/2 teaspoons cinnamon
Instructions
In a 250 oven, toast nuts on a baking sheet until evenly browned, about 20 to 25 minutes. Taste to verify doneness.
In a medium saucepan over medium heat, stir together sugar, water and cinnamon. Cook, stirring often, to dissolve sugar, about 5 to 6 minutes.
Preheat oven to 350. Line a baking sheet with baking parchment.
Fold nuts into sugar-cinnamon mixture and stir to coat.
Spread out evenly in a shallow layer on the baking sheet.
Bake to dry out, 15 to 20 minutes, tossing every once in a while to coat and bake nuts evenly. Sugar will bubble up and ooze out from nuts and eventually look crusty. Be careful not to burn nuts,and test one at the 15-minute mark to see if it is done. As they cool, nuts will become crunchy. Underbaked nuts may taste soft even after cooling.
Remove from oven and place nuts on a large cool baking sheet.
Yield
Makes about 1.75 pounds.
Description These make a wonderful house gift.
Notes Have never figured out the taste tests. I just follow the times designated, I always bring the recipe for this when I bring it to someone as it will always be requested. I like to bring this as a hostess gift when invited to dinner as it can be saved for their own enjoyment or, if they chose to serve them, don't interfere with their planned menu.
These are wonderful and always the topic of discussion when served. Excellent all year and at Passover.
Source Boston Globe, 4/8/92
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