Candied walnuts

Candied walnuts

By
From
Turquoise
Makes
250 g
Photographer
Lisa Cohen and William Meppem

This walnut praline makes a great garnish for all sorts of desserts, especially creamy mousses or ice-creams, where they add a lovely sweet crunch. I also use them in the apricot ice-cream for the flower of Malatya dessert.

Ingredients

Quantity Ingredient
150g caster sugar
2 tablespoons water
200g walnuts

Method

  1. Combine the sugar and water in a heavy-based saucepan over a gentle heat, stirring occasionally to dissolve the sugar. When the syrup is clear, increase the heat and bring to a rolling boil. Cook for about 5 minutes until the syrup reaches the thread stage at around 110°C (a drop of the syrup will fall from a wooden spoon in a long thread).
  2. Add the walnuts to the pan – the sugar mixture will crystallise as the oils come out of the nuts. Lower the heat and stir gently until the crystallised sugar dissolves back to a caramel. This will take around 10–15 minutes. Carefully pour the hot caramel onto a baking sheet lined with baking paper or greased aluminium foil. Smooth with the back of a fork and allow to cool and harden. When cold, break into chunks with a rolling pin, then pound to crumbs in a mortar and pestle.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again