Go to the Article: Tips & Tricks: Deep-Fried Glassy Nuts
Can't wait to try these, looks ridiculously simple. I love how they sound like poker chips hitting the board, a pile of delicious winnings.
How long are the nuts blanched?
Just a quick blanch is fine, about a minute.
Now I'm wondering what else you could wet, cover in powdered sugar, and then deep fry.
i was thinking the same thing. pretty much anything, id imagine. limited only by how the frying will affect the item inside.
Is your deep fryer a induction cooktop with pan? What kind pan is that the oil is in? I also take it the wire with the clip is the thermometer?
Oil at 350?
Hey CS'ers, oh man these look beautiful. Really looking forward to trying this. Just wondering what kind of oil is good for this purpose?
I am curious about the deep fryer set up as well. Looked like a plastic bucket?
This... this changes everything!
Looks like my ecru Le Creuset stock pot, close up under unusual lighting.
Look great! Do they stick together in humid climates? Any tricks other than silica gel packs to keep them crisp or is an airtight box enough?
What temp for the oil did you use in the fryer?
I'm thinking carrots. Or maybe apple slices.
EDIT: Or ham. Or bacon.
Once, I accidentally used powdered sugar instead of corn starch in the ChefSteps chicken wings recipe. Do not recommend.
325 F
I wonder if you use a combination of powdered sugar and isomalt would make them less influenced by a humid air?
What kind of oil did you use?
How will they come out if I add spices to the powdered sugar? For instance chili powder? Will the spice burn in the fryer?
i like lars, want to know about spicing. Can i make cinnamon nuts ?
Whats the shelf life of the nuts once they have been coated/cooked? Should I store them in the freezer, fridge, or just an air tight container at room temp?
Also, depending on which nuts one decides to use...
should all nuts be blanched?
cooking time?
Where is the print instructions?
Looks good. What would you do with something like almonds though.
Looks delicious. I'd be tempted to give the freshly fried nuts a little sprinkle of kosher or sea salt before they cool. I love the salty/sweet combo.
How long to blanch? could I flavor that water with bourbon or some other ingredient and affect the flavor of the nuts?
What kind of oil? c'mon guys.....................
I tried it just yesterday - they are amazing. Just slightly sweet, very delicate and crunchy. What would you recommend as a coating if I wanted to try different - say savory - flavors?
you can try any high-temp oil you want (we used canola oil this time, but peanut oil or even beef fat will work)
You can try any high-temp oil you want (we used canola oil this time, but peanut oil or even beef fat will work).
You can try any high-temp oil you want (we used canola oil this time, but peanut oil or even beef fat will work, if you want to get crazy).
Just a quick blanch is fine, about a minute. We haven't tried flavoring the water, but give it a shot with a small batch and let us know how it goes! Cool idea!
Oooh interesting. Give it a shot and let us know how it goes!
Don't see why not! Try it and let us know how it goes!
Just a Creuset pot, but any pot will work. The wire is the thermometer, yes.
It's an enamelled dutch oven.
or dust with a lil cinnamon.
Would this also work with a bunch of mixed nuts (especially mixes with macadamia nuts), or will the fry times vary strongly?
Quick question about blanching the nuts. Did you start them off in cold water and let it come to a boil like potatoes or did you boil the water first and drop the nuts in?
Boil the water and then drop in the nuts!
I haven't tried doing mixed nuts. I would imagine it should work fine, but you would have to try a batch to be certain.
I would try some different spices, or flavor the blanching liquid might be interesting as well.
Almonds are great candied also.
Stored at room temp in an air tight container is great. I would blanch all nuts.
Adding a nice shot of (spiced) rum to the blanching water works perfectly fine.
These are amazing. I didn't think they turned out after frying them but once separated and cooled they were brilliant. Once again a great recipe and such detailed instruction... really helps to read to the bottom of the comments list for all the answered questions.
Hi, I am having some problem with this one. This is te first time I tried something from chefsteps and fail to get similar results... I used first the most common powdered sugar inBelgium and it really didn't look good (see picture). I let them for 7min and they tasted a little burnt. I checked the package and it turned out the sugar was mixed with some cornstarch! I tried again with very fine ground sugar and let it at 163ÂșC for 5min and it turned out crunchy with a nice taste but without the glassy look! the sugar didn't stick to the nuts. I also tried with pistachio nuts and it also didn't work out! suggestions?
Pictures?
I had the same issue
Exactly like you did , the sugar contains cornstarch
It almost seems as though the sugar is not getting wet enough. Do they have a nice even coating of sugar before being fried? The other thing could be the oil is a bit too hot? You should have a nice gentle fry and the sugar should melt and look glassy before you pull the nuts from the fryer.
Also, powdered sugar does contain cornstarch. It helps with the texture of various products as well as acting as an anti-caking agent.
See reply above.
thanks for the reply Ben. They were still wet and well coated when I put them in the frier. Maybe I should let the sugar melt slowly at lower temp., maybe a degree or two below.
Hello ,I tried the caramelized walnuts and it is really delicious Thank you for the recipe.
Thank you Karen!
The same thing happened to me on my first go. The fool proof trick is to add the blanched nuts (chilled) in the powdered sugar and splash in just enough water to dissolve the sugar to create a thick sugary slurry. Fry them at 325 in small batches and comes out super glassy just like in the video! I sprinkled them with salt just as I removed them from the fryer. Let cool completely and enjoy!
My biggest weakness is crunchy, really spicy, slightly salty sweet nuts, so I'm going to try these with cayenne and cinnamon mixed in with the 10x, and use pecans. If it doesn't work I'll be heartbroken...
Why in the HELL did y'all show me this!!! 2lbs of pecan meats just disappeared. Isn't there some autonomic mechanism that's supposed to kick-in to force you to stop eating incredibly rich food!! Well this wrecked mine and I get an absolute zero for self control. (They came out perfect)
On a cooking note: My nuts appeared to stop frying completely at about 3 minutes in. I took my tester nut out when it floated to the top at about the two minute mark and it was only okay. I set my timer for 6 min 30 sec and, like it said, it looked like there was nothing in fryer after about 3 minutes. They floated, then they sank (?). (I use rice bran oil in my fryer) But when I took them out and spread them on the cooling rack, they were perfect!
Thanks a lot.
Taste was great and they were glassy. On the other hand, the surface was also oily and over a couple of days the nuts lost their crispness. I didn't cool the nuts after blanching nor did I let them dry. The powdered sugar was sort of melted on the nuts before frying. Maybe this was the issue leading to the oily surface. Thoughts?
These are amazing! Thank you.
Toasting the nuts beforehand, does it add or subtract from the final product?
I think this part of the recipe (blanching) isn't clear in the written instructions. If you watch the video (which I did after they came out burnt and acidic) then it is clear how they blanched the nuts. I think that was my problem. I will try again as this is my first failure with ChefSteps in many many tries.
