Candied Crunch

Bruchy Duschinsky Bruchy Duschinsky
Leave a review

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

30m 6
Easy Vegetarian Pescatarian Gluten Free Vegan Passover Parve

Contains: Tree nuts

Directions

  1. Line a baking sheet with Gefen Parchment Paper and set aside.

  2. 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.

  3. Once the liquid has evaporated, stir continuously. The sugar will begin to melt again and turn light golden and glossy, coating the nuts evenly.

  4. 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.

  5. 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.)

Credits

Notes:
Peeled foods only: If your minhag allows only peeled foods on Pesach, you can make this recipe with 1 cup almonds instead of half almonds and half pecans. To remove the almonds’ skin, add them to a pot of boiling water and cook until the skin becomes wrinkled. Drain. While the almonds are still hot, rub them between your fingers to remove the skin. It should slide off easily.

Prep ahead: Make a double or triple batch and store it in the freezer; it will stay crunchy for weeks. Alternatively, store in an airtight container at room temperature.

Description:
Photography by Yossi and Malky Levine

Suggested Recipes

Explore

Bruchy Duschinsky candied nuts crunch kosher for passover nuts Pesach
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

leah •

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.