Miel De Nuez Mexican Honey Nut Syrup Recipes

VANILLA HONEY SIMPLE SYRUP

Steps:

• Combine the milk and vanilla extract in a bowl.
• Heat the honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into the milk mixture. Allow to cool completely before use. Chill in refrigerator if too hot.

HONEY NUT GRANOLA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets.
• Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

MIXED-NUT HONEY BAKLAVA

Steps:

• Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.
• Preheat the oven to 350 degrees F.
• Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.
• Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.
• Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.
• Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.
• While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.
• Store the baklava in a sealed container for up to 1 week.

SALSA DE NUEZ (MEXICAN NUT SALSA)

Steps:

• Fry the pecans in the olive oil over medium-high heat, stirring constantly, until the nuts just begin to brown. Put them in a food processor or a blender with the garlic and 1 tablespoons of the ground chile; blend until a paste forms. Taste and add more chile, if you wish. Add just enough water to bring the consistency to a medium-thick sauce and season to taste.
• Store in a tight covered container in the fridge.

HONEY-NUT SYRUP

Steps:

• Cook pecans in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
• Reduce heat to low; stir in honey and butter. Heat until butter is melted and mixture is hot, stirring occasionally.

PALETAS DE NUEZ

Steps:

• Combine the pecans, heavy cream, milk, sugar, and salt in a heavy pot and bring to a boil over medium heat. Remove from the heat, add the vanilla, cover, and let sit for 30 minutes. Remove 1 cup of the mixture, purée in a blender, then return to the pot and stir to combine.
• Chill over an ice bath, stirring until cool. Refrigerate until completely cooled. Divide the mixture among ice pop molds or wax-lined paper cups and freeze until beginning to set, 3 to 4 hours. Insert the sticks. Let freeze for at least 3 hours more, and then unmold as directed or peel off the paper cups.

HONEY SYRUP

Steps:

• In heavy medium saucepan over medium heat, stir together honey and water until honey dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Refrigerate syrup until cold, about 2 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)

MIEL DE NUEZ (MEXICAN HONEY-NUT SYRUP)

Steps:

• Combine honey, butter and spices in a small saucepan, and bring to a boil. Reduce heat and simmer for about 5 minutes more.
• Remove from heat, and allow to cool slightly.
• Add nuts, and mix well.