Sunday, March 28, 2010
Rose-Water Candied Almond and Walnuts
I found this recipe at “Gourmet” magazine online recipes collection. Gourmet’s recipes are so perfect that I almost never change a single thing. However, with this one I just couldn’t resist trying it immediately and I didn’t have peanuts that it requires at home. So I put walnuts and almonds. In the magazine it said “Food editor Maggie Ruggiero was served rose-scented candied peanuts and mint tea on the rooftop of the home of a Toubkal local. It turned out to be one of the best-tasting snacks she’d ever had”. I can’t agree more with him.
3/4 cup sugar
1/4 cup water
1 3/4 cups almonds and walnuts (dry-roasted peanuts in original recipe)
1 1/2 teaspoons Middle Eastern rose water
Line a baking sheet with foil. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes. Reduce heat to moderately low and stir in 1/4 teaspoon salt. Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more. (Sugar will still be gritty.)
Remove from heat and stir in rose water. Spread nuts on foil to cool completely, about 20 minutes.
Nuts keep in an airtight container at room temperature 1 week.