Deep Fried Glassy Nuts are Off the Hook

Doug_Frawley_119941

So delicious and very easy to make! I'm gonna keep a bowl full of these at all times over the holidays. "Care for some glassy nuts?" I made one variation: I salted them lightly. Awwwweesome. Here they are (Pecans) in a salad of Endive, Raddichio, Watercress, Stilton and Honey Crisp Apple with a white wine vinaigrette. If you make one thing from Chefsteps make these!

Find more posts tagged with

What’s for Dinner

Comments

lfmichaud

Great results when I made it with pecans but I had some crystallization issues the only time I did it with hazelnuts. The only other change in the process I made was that I did the blanching the day before. Did anybody get good results with hazelnuts?

ejf12009

Looks good! I've done the glassy nut recipe a few times now with mixed results. Some nuts come out great, but many have clumps of sugar instead of looking glassy. Any thoughts?

Also some have a slightly burnt oily taste.

I fry in a pot on an induction burner, monitoring temperature with a thermapen.

Doug_Frawley_119941

Thanks! Hmm I didn't get any clumpage. I feel like it's a coat evenly-shake off excess issue but I could be wrong. Maybe it's the powdered sugar..? Try a batch with fine white sugar next time? As for burnt oily, perhaps different nuts need longer blanches..? All guesses! I failed science and know next to nothing. I would have been far more interested in the subject, however, if modernist cuisine had been part of the curriculum! Good luck!

Doug_Frawley_119941

Haven't tried yet. Will let you know!

lfmichaud

I had the same problem once with hazelnuts. (See below) I did it once with pecans at a friend's place with granulated sugar and I had the same clumpage/crystallization issue.