Absolutly Nuts about Nuts

Dry Roasted Almonds, Cashews or Peanuts

Lightly toast (roast) at a low temp. For 1/2 to 1 hour. Remove and sprinkle with sugar to coat. Allow to cool completely before storing in a jar. (Salt is optional).

(_)

Honey Sweet Almonds

2 cups whole almonds, skin on

1/4 cup sugar

1/2 Tbs salt

2 Tbs. honey

2 Tbs. water

2 Tsp. almond or vegetable oil

Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven. Bake at 350º F degrees, stirring occasionally, until the internal colour of the nuts is tan to light brown, 12 to 15 minutes. (Keep in mind that the nuts will continue roast a little more after they are removed from the oven.) Set the roasted almonds aside. Thoroughly mix the sugar and salt. Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat. Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes. Immediately transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated. Spread the almonds out on wax paper. When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks.

Ingredients:

1 egg white,

1 tablespoon water,

1 pound (3 cups) whole blanched almonds,

¼ cup sugar,

2 teaspoons ground cumin,

1 teaspoon ground coriander,

2 teaspoons coarse salt,

1 ½ teaspoons ground red pepper

Directions: Preheat oven to 275°F. Line a sided sheet pan with parchment paper.

Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer almonds to a sieve, toss gently and let drain. Stir together sugar, cumin, coriander, salt and red pepper. Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer; bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200°F. And continue to bake for another 30 minutes, until almonds are dry and nicely toasted. Set aside to cool completely, about 15 minutes.

Makes 2 cups

Spicy Roasted Almonds

Ingredients:

1 egg white,

1 tablespoon water,

1 pound (3 cups) whole blanched almonds,

¼ cup sugar,

2 teaspoons ground cumin,

1 teaspoon ground coriander,

2 teaspoons coarse salt,

1 ½ teaspoons ground red pepper

Directions: Preheat oven to 275°F. Line a sided sheet pan with parchment paper.

Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer almonds to a sieve, toss gently and let drain. Stir together sugar, cumin, coriander, salt and red pepper. Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer; bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200°F. And continue to bake for another 30 minutes, until almonds are dry and nicely toasted. Set aside to cool completely, about 15 minutes.

Sesame Snaps

Serves 10 or more, Cooking time: Less than 30 minutes, Course: Snacks

INGREDIENTS: 2 1/3 cups (250g) sesame seeds
2/3 cups (100g) sunflower seeds
1½ cups (330g) sugar
½ cup (160g) honey
2 tablespoons water

METHOD : Grease and line a 25cm x 30cm baking tray, In a medium bowl combine seeds, In a medium saucepan combine sugar, honey and water over a low heat and stir until sugar dissolves. Using a wet pastry brush, brush down the sugar crystals from the side of the saucepan.

Once the sugar is dissolved, bring to a boil and cook until sugar reaches hard crack stage 150°C (or when a teaspoon of sugar mixture is dropped into a glass of cold water it forms a piece of toffee that snaps with a “hard crack”).

Remove from heat, stir in seeds and quickly pour onto prepared tray; spread out with an oiled spatula. Cool completely before breaking into squares

Shahi Tukrey

Ingredients
Bread slices
Condensed milk
Milk
Ground cardamom
Nutmeg
Almonds, pista, walnut,Cashews and raisins
4 nos
6 tablespoons
½ litre
½ teaspoon
¼ teaspoon
15 gms each

(_)Tea Pot Cake

Ingredients
1 recipe Pound Cake Batter
Violet food-coloring paste
Creamy Frosting, divided
Lime green food-coloring paste
3 (6-inch) wooden skewers
Fondant Teapot Spout, Fondant Teapot Handle, Fondant Daisies, Fondant Butterflies

Preparation
Pour batter evenly into 2 (1.5-liter) greased and floured ovenproof bowls.
Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in bowls on wire racks 10 minutes. Remove from bowls; let cool completely on wire racks, large flat sides down. Using a serrated knife carefully cut domed tops (about 3/4 to 1 inch) off each cake to make level. Cut 1 cake top with a 3-inch round cutter, and reserve for teapot lid.

Stir together violet food-coloring paste and 3 cups Creamy Frosting until well blended, and set aside.

Stir together lime green food-coloring paste and remaining 1 cup Creamy Frosting until well blended; set aside.

Transfer 1 cake half, large flat side up, to a serving platter; spread sides with 1 cup violet frosting; spread top with 1/2 cup violet frosting. Top with remaining cake, large flat side down. Spread top and sides with 1 1/4 cups violet frosting. Place reserved round cake lid on top of cake. Spread with 1/4 cup violet frosting.

Insert 1 wooden skewer halfway horizontally into middle side of cake; attach Teapot Spout, pressing gently. Insert 2 wooden skewers, 3 inches apart on opposite side of spout; attach Teapot Handle, pressing gently. Pipe border of dots around bottom edge of cake and cake lid with lime green frosting. Press Fondant Daisies and Butterflies onto cake as desired.

Makes 12 servings

Comments»

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Absolutly Nuts about Nuts

Dry Roasted Almonds, Cashews or Peanuts

Lightly toast (roast) at a low temp. For 1/2 to 1 hour. Remove and sprinkle with sugar to coat. Allow to cool completely before storing in a jar. (Salt is optional).

(*_*)

Honey Sweet Almonds

2 cups whole almonds, skin on

1/4 cup sugar

1/2 Tbs salt

2 Tbs. honey

2 Tbs. water

2 Tsp. almond or vegetable oil

Ingredients:

1 egg white,

1 tablespoon water,

1 pound (3 cups) whole blanched almonds,

¼ cup sugar,

2 teaspoons ground cumin,

1 teaspoon ground coriander,

2 teaspoons coarse salt,

1 ½ teaspoons ground red pepper

Directions: Preheat oven to 275°F. Line a sided sheet pan with parchment paper.

Makes 2 cups

Spicy Roasted Almonds

Ingredients:

1 egg white,

1 tablespoon water,

1 pound (3 cups) whole blanched almonds,

¼ cup sugar,

2 teaspoons ground cumin,

1 teaspoon ground coriander,

2 teaspoons coarse salt,

1 ½ teaspoons ground red pepper

Directions: Preheat oven to 275°F. Line a sided sheet pan with parchment paper.

Sesame Snaps

Serves 10 or more, Cooking time: Less than 30 minutes, Course: Snacks

INGREDIENTS: 2 1/3 cups (250g) sesame seeds 2/3 cups (100g) sunflower seeds 1½ cups (330g) sugar ½ cup (160g) honey 2 tablespoons water

METHOD : Grease and line a 25cm x 30cm baking tray, In a medium bowl combine seeds, In a medium saucepan combine sugar, honey and water over a low heat and stir until sugar dissolves. Using a wet pastry brush, brush down the sugar crystals from the side of the saucepan.

Once the sugar is dissolved, bring to a boil and cook until sugar reaches hard crack stage 150°C (or when a teaspoon of sugar mixture is dropped into a glass of cold water it forms a piece of toffee that snaps with a “hard crack”).

Remove from heat, stir in seeds and quickly pour onto prepared tray; spread out with an oiled spatula. Cool completely before breaking into squares

Shahi Tukrey

Ingredients Bread slices Condensed milk Milk Ground cardamom Nutmeg Almonds, pista, walnut,Cashews and raisins 4 nos 6 tablespoons ½ litre ½ teaspoon ¼ teaspoon 15 gms each

(*_*)Tea Pot Cake

Ingredients 1 recipe Pound Cake Batter Violet food-coloring paste Creamy Frosting, divided Lime green food-coloring paste 3 (6-inch) wooden skewers Fondant Teapot Spout, Fondant Teapot Handle, Fondant Daisies, Fondant Butterflies

Stir together violet food-coloring paste and 3 cups Creamy Frosting until well blended, and set aside.

Stir together lime green food-coloring paste and remaining 1 cup Creamy Frosting until well blended; set aside.

Makes 12 servings

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(_)

INGREDIENTS: 2 1/3 cups (250g) sesame seeds
2/3 cups (100g) sunflower seeds
1½ cups (330g) sugar
½ cup (160g) honey
2 tablespoons water

Ingredients
Bread slices
Condensed milk
Milk
Ground cardamom
Nutmeg
Almonds, pista, walnut,Cashews and raisins
4 nos
6 tablespoons
½ litre
½ teaspoon
¼ teaspoon
15 gms each

(_)Tea Pot Cake

Ingredients
1 recipe Pound Cake Batter
Violet food-coloring paste
Creamy Frosting, divided
Lime green food-coloring paste
3 (6-inch) wooden skewers
Fondant Teapot Spout, Fondant Teapot Handle, Fondant Daisies, Fondant Butterflies