Another great recipe from The Devilled Egg - online cookery school
Rose water candied nuts
Another great recipe from The Devilled Egg - online cookery school
Ingredients
| 150g | caster sugar |
| 60ml | water |
| 220g | pistachios and pecans |
| 2 teaspoons | of rose water |
Method
- Place the sugar and water into a pan and heat slowly for the sugar to melt
- Add the nuts and simmer until the water has evaporated and coats the nuts (do
- not leave unattended and keep stirring and scraping the pan every minute or so)
- Stir in the rose water and leave to cool
- The nuts are now ready to eat
- If you want to bring back their lovely crunch, simply deep fry for 30 seconds in
- hot oil once cooled
- If you are deep frying, keep the rosewater until fried and then sprinkle over the
- hot nuts, once carefully lifted from the oil
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