CANDIED NUTS
This is one of my favorites not only to have on hand at home, but to pull together for a last minute hostess gift.
Provided by Rob Tanner
Categories Appetizers and Snacks Nuts and Seeds
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Grease a baking sheet or line with a silicone mat.
- Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
- Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
- Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 31.1 g, Fat 18 g, Fiber 3.2 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 48.1 mg, Sugar 26.4 g
NOENT (ASHKENAZIC NUT CANDY)
This is posted per a request. The recipe is from The World Of Jewish Desserts cookbook. This is a traditional Passover and Purim candy. The candy should be chewy since it is cooked to less than 300F, the temperature at which syrup becomes brittle. Also, the candy is sticky since honey absorbs moisture from the air. Therefore, do not make this on a very humid day (unless you have on the air conditioner). The base recipe indicates to cook until soft-crack stage (280F). Cook times do not include cool times.
Provided by Ducky
Categories Candy
Time 50m
Yield 45 pieces
Number Of Ingredients 4
Steps:
- In medium-sized heavy-bottomed saucepan, stir honey, sugar and lemon juice over low heat until sugar dissolves, approximately 5 minutes.
- Stop stirring, increase heat to medium and bring to gentle boil, approximately 5 minutes.
- Add nuts and reduce heat to low, stirring frequently until thickened and golden-colored, approximately 30 minutes.
- Pour onto greased marble slab or baking sheet.
- Spread to 1/2-inch thickness.
- Let cool until firm but not hard, approximately 10 minutes.
- Dip sharp knife into hot water and cut into 1-inch pieces (squares or diamonds).
- Cool completely.
Nutrition Facts : Calories 108.2, Fat 5.3, SaturatedFat 0.4, Sodium 34.7, Carbohydrate 14.7, Fiber 1.2, Sugar 13.2, Protein 2.3
ASHKENAZIC LAYERED PASTRY (FLUDEN)
Provided by Gil Marks
Categories Nut Dessert Bake Sukkot Rosh Hashanah/Yom Kippur Fall Kosher Pastry Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- To make the pastry: Sift together the flour, baking powder, and salt. Mix in the sugar. Cut in the shortening to resemble coarse crumbs. Combine the eggs, water, and vinegar. Stir into the flour mixture until the dough just holds together. Form into a ball. To make the pastry in a food processor: In a food processor fitted with a steel blade, combine the flour, sugar, baking powder, and salt. Add the butter and pulse 4 times. Add the shortening and pulse until the consistency of coarse crumbs, about 4 pulses. Combine the eggs, water and vinegar. Add to the flour mixture and pulse until the dough begins to hold together. If the dough is too dry, pulse a little additional water, 1 teaspoon at a time. Form into a ball.
- 2. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll the dough into a rectangle with the narrow end facing you. Fold the top third of the dough toward you, then fold the bottom third upward. Turn the dough so that a narrow end faces front and roll into a rectangle. Fold in thirds again. Press to hold together. (If the pastry is made without the rolling and folding, it does not turn out as flaky.) Wrap in plastic wrap and refrigerate for at least 4 hours or up to 4 days, or store in the freezer for up to 2 months. Let stand at room temperature until malleable but not soft, about 30 minutes.
- 3. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 13-by-9-inch baking pan.
- 4. Divide the dough into thirds. On a piece of waxed paper or plastic wrap or on a floured surface, roll out each piece of dough into a 13-by-9-inch rectangle. Fit a rectangle into the prepared pan and spread with half of the filling. Repeat the layering with the remaining pastry and filling, ending with pastry.
- 5. Bake for 20 minutes. Reduce the heat to 325°F (300°F if using a glass pan) and bake until golden brown, about 40 additional minutes. Place on a rack and let cool for at least 1 hour. Cover and store at room temperature for 1 to 2 days.
- To make the filling: Combine the nuts and sugar. Spread the jam over the dough and sprinkle with the nut mixture and, if desired, the coconut and/or currants.
- VARIATION
- Sour Cream Flaky Fluden: Omit the vinegar and egg yolks and add 6 tablespoons sour cream.
ASHKENAZI CHAROSET
Try this simple recipe for ashkenazi charoset, a symbolic food eaten during Jewish Passover celebrations. Chop by hand or use a food processor for a smooth texture
Provided by Victoria Prever
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Toast the walnuts until dark and fragrant, about 7-10 mins, taking care not to burn them. Allow to cool, then chop finely.
- Peel, core and finely chop the apples. Mix with the cinnamon, lemon juice, silan (date syrup), orange zest, sweet wine or grape juice and salt. Add the cooled nuts and stir again to combine. Transfer it to a closed container and keep chilled.
Nutrition Facts : Calories 246 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
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