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Recipe by Serene Choo, Stratford Chefs School |
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| 1 1/2 cup | Walnut halves or pieces, unsalted | ||
| 1/2 cup | Pistachios, unsalted and shelled | ||
| 1/2 cup | Pecans, unsalted | ||
| 1 - 2 Tbsp* | Moroccan Spice Blend | ||
| 1 tsp | Salt and pepper | ||
| 1 cup | Sugar | ||
| Enough water to just cover surface of sugar | |||
| 2 drops | Lemon juice | ||
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| · Preheat oven to 300F. · Combine salt and pepper with Kitchen Connaisseur’s Moroccan Spice Mix. · On a baking sheet lined with parchment, sprinkle spice mix onto walnuts, pecans, and pistachios, toss and place in oven for 10 -15 minutes until toasted and dry. Set aside and cool. · In a small saucepan, place sugar and water. On stove top, bring mixture to a boil, allow mixture to boil and bubble until it turns to a caramel colour (amber colour), take off heat and drizzle on top of nuts to lightly coat. · Cool for 15 minutes or until the sugar has hardened. Break off into chunks. · Pairs well with slices of brie, or added to a popcorn mix, or a finishing touch to recipe below. To make this recipe into a taffee, add 1/8 C 10% half and half to sugar mixture before boiling and 2 t of unsalted butter to sugar mixture right after taking off heat, swirl to melt butter fully and pour onto nuts. *Depending on level of spiciness desired |
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