I often put these nuts under ice cream, but they make a great bar snack, too.
Recipe information
Yield
makes about 1 cup
Ingredients
5 ounces (142g) nuts such as honey-roasted peanuts, slivered almonds, or whole blanched hazelnuts
2 tablespoons (34g) light corn syrup
Coarse salt
Preparation
Step 1
Heat the oven to 350°F or 325°F on convection. Line a baking sheet with a Silpat or parchment.
Step 2
Toss the nuts with the corn syrup and a big pinch of salt, making sure all the nuts are coated. Spread out on the Silpat. Bake, tossing and stirring often with a rubber spatula, until the nuts are golden, about 15 minutes.
Step 3
Let cool completely and store in an airtight container for up to 1 week.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
