Sokeroitetut hasselpähkinät
Lisää näitä makeita ja rapeita makeisia salaatille, ripottele jonkin verran yli jäätelöä tai syö niitä yksin.
Lähde: Martha Stewart Living, lokakuu 2010
Kokonaisaika
prep
tuotto
ainekset
ohjeet
Cookin huomautukset
Varastointi: Karkeat hasselpähkinät voidaan varastoida ilmatiiviiseen säiliöön huoneenlämmössä korkeintaan 3 vuorokautta.
27.04.2023 @ 01:09
Translation: “Add these sweet and crispy candies to your salad, sprinkle some over ice cream or eat them alone. Source: Martha Stewart Living, October 2010. 25 min prep, 10 min yield. Makes 2 1/2 cups. Total time. Ingredients: 3/4 cup sugar, 3 tbsp water, 4 1/2 oz roasted hazelnuts (1 cup), 1/2 tsp coarse salt, preferably Maldon or 1/4 tsp kosher salt. Instructions: 1. Heat sugar and water in a small saucepan over high heat, stirring until sugar dissolves. Cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt and stir for 1 minute to coat. 2. Pour mixture onto parchment-lined baking sheet or silicone mat-lined baking sheet and immediately separate nuts with 2 forks so each stands alone on sheet. (You can also hold pan at an angle and push each hazelnut onto sheet individually. If caramel thickens as you work, return to heat briefly.) Let cool. Separate. Cooking notes: Storage: Candied hazelnuts can be stored in an airtight container at room temperature for up to 3 days.”