Nutroccacandy Recipes

NUCATO (SPICED HONEY NUT CRUNCH)

Nucato (Spiced Honey Nut Crunch) image

This _nucato_ is related to the delicious _nougat noir_ ("black nougat") still made in the southern French town of Sisteron. But here, there is an additional pleasant surprise when you taste it: the perfumed bite of spices. This is a perfect treat for Christmastime.

Provided by Odile Redon

Number Of Ingredients 7

Ingredients

3 cups honey (1 kg)
2 1/4 pounds shelled almonds, hazelnuts, or walnuts (1 kg)
1 lemon for spreading the mixture
1 teaspoon ground ginger
1 pinch freshly ground black pepper
1 rounded teaspoon ground cinnamon
1/3 teaspoon ground cloves

Steps:

Gradually bring the honey to the boil, skimming off any impurities that may rise to the surface. Very coarsely chop the nuts and add to the honey along with 1 teaspoon of the spice mixture. Cook over low heat, stirring constantly, for 30 to 45 minutes. The mixture is done when you can hear the almonds beginning to "pop" from the heat of the honey. Take care not to let the nuts burn and turn dark and bitter. When done, stir in the remaining spice mixture.
When the nucato is done, pour it out onto a sheet pan or cookie sheet lined with parchment paper; spread it into an even layer with the cut surface of a halved lemon. Cool completely before serving.

TRIPLE-NUT CANDY

Triple-Nut Candy image

I've been making homemade candy for years. Family and friends look forward to this caramel and nut sweet treat each Christmas.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 2 pounds.

Number Of Ingredients 7

Ingredients

1 cup walnut halves
1 cup pecan halves
1 cup Brazil nuts, halved
1 teaspoon butter
1-1/2 cups sugar
1 cup heavy whipping cream
1/2 cup light corn syrup

Steps:

Place the walnuts, pecans and Brazil nuts in a single layer on a baking sheet. Bake at 350° for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line an 8-in. square pan with foil; grease the foil with butter and set aside. , In a large heavy saucepan, combine the sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in the toasted nuts. Cook, without stirring, until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover and refrigerate for 8 hours or overnight. , Using foil, lift candy out of pan; discard foil. Cut candy into squares. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

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