Glacé Nuts
A classic confection of nuts coated in a crisp, sweet sugar glaze. This recipe modernizes the original by adding nuts and detailed steps for creating the perfect sugary coating, resulting in a delightful crunchy snack or dessert topping.
Ingredients
- 2 cups Granulated Sugar (As specified in the original recipe.)
- 0.5 cup Water (Essential for creating the sugar syrup.)
- 2 cups Mixed Nuts (e.g., almonds, walnuts, pecans) (Nuts were not specified in the original recipe, but are essential for 'Glacé Nuts'. Use your favorite unsalted, raw or roasted nuts.)
- 0.25 teaspoon Salt (Optional, to balance the sweetness.)
Instructions
- 1Line a large baking sheet with parchment paper or a silicone baking mat. Measure out your nuts and ensure they are ready to be added to the syrup. If using raw nuts, you may lightly toast them in a dry pan for 5-7 minutes over medium heat for enhanced flavor, then let them cool slightly before proceeding. This step accounts for preparing the workspace and measuring ingredients.
- 2In a heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly, until the sugar completely dissolves and the mixture comes to a rolling boil. Add the salt, if using, and stir to combine.
- 3Add the prepared nuts to the boiling sugar syrup. Continue to cook over medium heat, stirring constantly with a wooden spoon or heat-proof spatula. The water will evaporate, and the sugar will begin to crystallize and turn opaque, coating the nuts. This process typically takes about 10-12 minutes. Ensure all nuts are evenly coated and the sugar is dry and crumbly around them.
- 4Immediately pour the coated nuts onto the prepared baking sheet. Spread them out in a single layer as quickly as possible, using two forks or spatulas to separate any clumps. Allow the nuts to cool completely at room temperature for at least 30 minutes. Once cool, they will be crisp and easily separated. Store in an airtight container at room temperature for up to 2 weeks.