This recipe for glazed nuts with hints of ginger and cinnamon is perfect for adding just the right amount of sweetness to your desserts. The recipe is from Martha Stewart Living, June 2011. It takes one hour and ten minutes to make, yields 2 cups, and can be stored in an airtight container for up to two weeks. To make the nuts, melt unsalted butter in a large pan over medium heat. Add pure maple syrup, pure vanilla extract, ground cinnamon, and coarse salt. Bring the mixture to a simmer and cook until it becomes frothy, about 3 minutes. Add the nuts and stir to coat with a rubber spatula. Cook the mixture over low heat until the glaze is hot and bubbly, about 3 minutes. Transfer the nut mixture to a parchment-lined baking sheet and spread it out in a single layer. Bake the mixture until the caramel sets, about 10 minutes. Transfer the sheet to a wire rack and let the nuts cool and harden, about 30 minutes. Enjoy!
26.04.2023 @ 21:32
This recipe for glazed nuts with hints of ginger and cinnamon is perfect for adding just the right amount of sweetness to your desserts. The recipe is from Martha Stewart Living, June 2011. It takes one hour and ten minutes to make, yields 2 cups, and can be stored in an airtight container for up to two weeks. To make the nuts, melt unsalted butter in a large pan over medium heat. Add pure maple syrup, pure vanilla extract, ground cinnamon, and coarse salt. Bring the mixture to a simmer and cook until it becomes frothy, about 3 minutes. Add the nuts and stir to coat with a rubber spatula. Cook the mixture over low heat until the glaze is hot and bubbly, about 3 minutes. Transfer the nut mixture to a parchment-lined baking sheet and spread it out in a single layer. Bake the mixture until the caramel sets, about 10 minutes. Transfer the sheet to a wire rack and let the nuts cool and harden, about 30 minutes. Enjoy!