Bake Club: Gone Nuts!



SAVORY NUTS

Makes about 2 cups


2 cups raw unsalted nuts of your choice

1 tablespoon unsalted butter, melted

3 tablespoons packed light brown sugar


1 tablespoon chopped fresh rosemary OR 1 ½ teaspoon spice (curry powder!)

¾ teaspoon kosher salt


1. Heat the oven to 350°F.


2. Spread the nuts evenly on a baking sheet and roast for 10 minutes, until fragrant and just beginning to brown.


3. Meanwhile, mix the butter with the sugar, herb/spice and salt in a large bowl. Pour warm nuts into mixture and toss with a wooden spoon or spatula until all nuts are well coated. Spread the nuts back on the baking sheet and let them cool on the counter for 30 minutes. Store and serve at room temperature.

SWEET NUTS

Makes about 2 cups


2 cups nuts


½ cup sugar

½ cup water


½ teaspoon salt


1 ½ cups chocolate chips (or about 10 oz fancy chocolate), melted

¼-½ cup cocoa powder or other spice (curry powder!)


1. Heat the oven to 350°F.


2. Spread the nuts evenly on a baking sheet and roast for 10 minutes, until fragrant and just beginning to brown.


3. Meanwhile, in a medium, heavy bottom saucepan, bring sugar and water to a boil. Once your sugar and water boil, the mixture will heat up and the bubbles in the pan will change size and speed. You want to bring your syrup up to 235F, or soft ball when you can dip a spoonful of syrup into ice water and get a… soft ball of sugar. (Watch the video, I’ll show you what it LOOKS like.)


4. With a heat safe spatula, off the heat, gently pour warm nuts into sugar syrup and stir gently until the sugar syrup gets light in color and almost foamy, this is the sugar syrup crystallizing lightly. The sugar mixture will eventually get dry and sandy. This is peak crystallization. Pour the crystallized nuts back on the sheet pan, sprinkle with salt and cool completely.


5. You can go one of two ways here:


5a: Throw crystallized nuts back in a dry medium saucepan and on medium heat with an offset spatula stir gently until the white crystallized outer coating turns into an amber, caramel color. Remove from heat, cool completely and dig in.


5b: In a clean, dry bowl, stir crystallized nuts with melted chocolate, continuing to stir until coated fully. Put bowl in the fridge and stir occasionally until chocolate has nearly set 3-5 minutes. Remove bowl of chocolate covered nuts and stir in cocoa powder or other spice blend, stirring 1-2 minutes to coat the entire exterior. Store and serve out of the fridge or at room temperature, these nuts are FIRE at any temp.