Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Nuts
To caramelize
How it's done
Nuts
Spread the nuts on a baking tray lined with baking paper.
To bake:
Approx. 30 mins. in the centre of an oven preheated to 140 °C. Remove.
To caramelize
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the nuts along with the cinnamon, ginger and gingerbread spice. Reduce the heat again slightly and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the nuts (approx. 5 mins.). Spread the nuts on a baking tray lined with baking paper, leave to cool.
| Shelf life: | The nuts can be kept in an airtight container for approx. 2 weeks. |
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