I’m very fond of nuts, pecan nuts, walnuts, hazelnuts, cashew nuts, you name it. Caramelizing them will give them yet another dimension. Less bitter and a lot crunchier, almost unrecognizable as a nut. They are perfect for upgrading simple desserts and cakes. I love them in combination with Ben & Jerry’s Caramel Chew Chew Icecream or on top of a banoffee pie. Well, that’s only when I manage not to eat them all before dinnertime.
225 gr walnuts or pecan nuts (pealed)
100 gr sugar
4,5 dl peanut oil for deepfrying
3 T roasted sesameseeds (optional)
Bring a big pan of water to the boil. Add nuts, gently simmer (=blanche) for 10 minutes. Pass through sieve, shake and pat dry with kitchen towel. Transfer to a bowl, add the sugar and stir or swirl around untill all the sugar is sticking on the nuts. Then spread the nuts over a rack and leave in a cool and drafty place to dry for at least 2 hours but preferably overnight. (I don’t have such a place in my house so I use my Peking Duck Fan)
Heat peanutoil until 190°C. Add the nuts (in batches) and fry for about 2 minutes until brown. Be careful not to burn them! Take them out and transfer them to a rack to dry. Sprinkle immediately with sesame seeds if you like. Normally I do, but with these pecan nuts I didn’t fancy the sesameseeds.
When they have cooled down, you can keep them crisp in a jar for about 2 weeks.
NB. Recept nu ook in het Nederlands op : Aziatische-ingredienten.nl.