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With their addictive crunch and sweet flavor, these candied nuts are a delicious topper for any fruit salad, dessert, or cake (frosted, layered, and anything in between!). Hide the container, or everyone will be noshing from it all day long. Yield: 1 and 1/4 cups
1/2 cup almonds
1/2 cup pecans
1/2 cup sugar
1/4 cup water
Line a baking sheet with Gefen Parchment Paper and set aside.
Mix the almonds, pecans, sugar, and water in a pot over medium heat. Boil until the liquid turns dry and sandy, coating the nuts. This can take some time, as the water needs to evaporate for the liquid to thicken. Make sure to stand by the pot and watch carefully so that you begin stirring as soon as it reaches this stage—otherwise the mixture will burn.
Once the liquid has evaporated, stir continuously. The sugar will begin to melt again and turn light golden and glossy, coating the nuts evenly.
Working quickly (don’t wait; it can burn quickly), turn off the heat and transfer the nuts onto the prepared baking sheet. Spread into a thin, even layer and set aside to cool completely.
Break into large chunks and place in a food processor fitted with the S blade. Pulse to chop into pieces of your desired size. (You can also use an immersion blender, or just chop by hand.)
Photography by Yossi and Malky Levine
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Recipe looks amazing. You mention in the notes about peeling almonds…almonds come in a thick shell and once you take that off its considered peeled.no need to blanch any nuts..they all come in shells originally.