[Sca-cooks] Re: sugared nuts

[Sue Clemenger]

When I make sugared nuts, I use the recipe (modified slightly) in the 
candy section of the Joy of Cooking.  Into my largest frying pan (9" 
cast iron), I put 2 c. of granulated sugar and 0.5 cup of water, and 1 
teaspoon of spice (the recipe recommends cinnamon, but I tend to use ras 
el hanout).  Cook over slow heat, stirring constantly, until it comes to 
a good boil.  Stir in 1 lb of unblanched nuts (I generally use almonds, 
'cuz I can get them cheap at CostCo, but they also recommend peanuts or 
hazelnuts), and stir until well coated.  If you keep stirring, the syrup 
hits this wierd point where, I'm guessing, the water all 
evaporates--looks very much like pale "brown" sugar or turbinado.  At 
that point, I scoop the nuts (which should have a pretty good, sugary 
"crust" at this point) into a stainless steel bowl to cool.  If you've 
got clumpage, you can break them up pretty easily when they're cool 
enough to handle.
The left-over sugar "sand" can be re-used, too.
--maire