The Nut~Cracker Sweets
Candied Nuts!
Sugar Plum Pecans:
Sparkly Blackberry Vanilla
Snowflake Almonds
Coconut Flake White Chocolate
Waltz of the Walnuts
Milano Milk Glazed Chocolate
Clara’s Caramel Cashews
White Chocolate Salted Caramel
Recipe:
Sugar Plum Pecans:
Sparkly Blackberry French Vanilla
2 cups pecan halves
1/4 cup Torani Blackberry Syrup
1/4 cup Torani French Vanilla Syrup
White sanding sugar
Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. Separate nuts with a wooden spoon. Cool completely.
Store in a covered container.
Makes 2 cups
Recipe by Amy Richardson
Snowflake Almonds
White Chocolate Coconut
2 cups dry roasted salted almonds
1/2 cup Torani White Chocolate Syrup
1/3 cup fine shredded coconut, plus additional for dusting
White sanding sugar
Place nuts into roasting pan. Pour syrup over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened, add coconut and stir to coat. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar and additional coconut. Separate nuts with a wooden spoon. Cool completely.
Store in a covered container.
Makes 2 cups
Recipe by Amy Richardson
Waltz of the Walnuts
Milano Milk Glazed Chocolate
2 cups walnut halves
1/4 cup Torani Milano Chocolate syrup
1/4 cup Torani White Chocolate Syrup
White sanding sugar
Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. And separate nuts with a wooden spoon. Cool completely.
Store in a covered container.
Makes 2 cups
Recipe by Amy Richardson
Clara’s Caramel Cashews
White Chocolate Salted Caramel
2 cups roasted and salted Cashews
1/4 cup Torani Salted Caramel Syrup
1/4 cup Torani White Chocolate Syrup
White sanding sugar
Place nuts into roasting pan. Pour syrups over the top and stir to coat. While stirring slowly and constantly, cook over medium heat until syrup is almost absorbed and thickened. Quickly pour nuts onto parchment paper. Sprinkle generously with sanding sugar. And separate nuts with a wooden spoon. Cool completely.
Store in a covered container.
Makes 2 cups
Recipe by Amy Richardson
Equipment:
Victorio Nut Roaster
Available online and at http://www.victorio.com, Orson Gygi
$25-$29, Smith’s, Macey’s or CAL Ranch stores
Torani Syrups: available online at Torani.com and Cash and Carry located at 300 West 1100 South
Fine Quality Wrapping Paper
Available at Tabula Rasa, Trolley Square, Salt Lake City
Nutcracker party picks available at:
Merci Merci
http://www.merimeri.com
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