I wasn't very diligent about this recipe because I was sort of experimenting. But, here's the gist of it.
Stacey's Chocolate Dipped Maple Candied Walnuts
~3c walnuts
~1c sugar, organic
~1/3c brown sugar, organic
~1/3c maple syrup
1/2 stick salted butter, organic
~2-3tsp cinnamon (it was a quick dash from the costco container)
~1/2tsp nutmeg (I used a whole nutmeg and a spice rasp until it looked like enough)
Chocolate for Dipping
~1/2lb to 1lb couverture El Rey chocolate (I didn't measure)
So first I threw the walnuts in boiling water for about 5 minutes and drained them. This helps take the bitterness off the skins. I drained them and threw them into a pot where I had the rest of the ingredients (minus the chocolate) waiting. I stirred the nuts over a flame until they reached about 250F. At this point, the sugar started crystallizing in a weird way so I figured it was because the nuts were still wet. I decided to finish them in the oven. I spread them on a silicone mat on a cookie sheet and put them in a 275F oven for 10 minutes, then cranked the heat up to 300F for 18 more minutes.
I waited for the nuts to cool to about 100F and then I put them in a container to cool over night. The next morning, I tempered some chocolate and threw about 3/4 of the prepared nuts in there. I gently stirred the nuts and chocolate until they were evenly coated. Then I spread them out on the silicone mat and cookie sheet to dry.
Stacey's Chocolate Dipped Maple Candied Walnuts
~3c walnuts
~1c sugar, organic
~1/3c brown sugar, organic
~1/3c maple syrup
1/2 stick salted butter, organic
~2-3tsp cinnamon (it was a quick dash from the costco container)
~1/2tsp nutmeg (I used a whole nutmeg and a spice rasp until it looked like enough)
Chocolate for Dipping
~1/2lb to 1lb couverture El Rey chocolate (I didn't measure)
So first I threw the walnuts in boiling water for about 5 minutes and drained them. This helps take the bitterness off the skins. I drained them and threw them into a pot where I had the rest of the ingredients (minus the chocolate) waiting. I stirred the nuts over a flame until they reached about 250F. At this point, the sugar started crystallizing in a weird way so I figured it was because the nuts were still wet. I decided to finish them in the oven. I spread them on a silicone mat on a cookie sheet and put them in a 275F oven for 10 minutes, then cranked the heat up to 300F for 18 more minutes.
End result looked like this:
I waited for the nuts to cool to about 100F and then I put them in a container to cool over night. The next morning, I tempered some chocolate and threw about 3/4 of the prepared nuts in there. I gently stirred the nuts and chocolate until they were evenly coated. Then I spread them out on the silicone mat and cookie sheet to dry.
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