Candied Moroccan Walnuts, Pecans, and Pistachios Brittle

Description

This mixture pairs well with slices of brie, or added to a popcorn mix.

Recipe by Serene Choo, Stratford Chefs School

Printable Recipe

 

Ingredients

1 1/2 Cups	Walnut halves or pieces, unsalted
1/2 Cup	Pistachios, unsalted and shelled
1/2 Cup	Pecans, unsalted
1 – 2 Tbsp	Moroccan Spice Blend, depending on level of flavour desired
1 tsp each	Salt and pepper
1 Cup	Sugar
	Enough water to just cover surface of sugar
2 drops	Lemon juice

 

Instructions

· 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.

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.