tag:blogger.com,1999:blog-12910213.post-77773324631413896062008-04-23T13:38:00.005+01:002008-04-23T17:32:24.765+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_lVLGPoMsUgs/SA8xaGcNdjI/AAAAAAAABRk/5udkaLYg_FQ/s1600-h/P1016697.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_lVLGPoMsUgs/SA8xaGcNdjI/AAAAAAAABRk/5udkaLYg_FQ/s200/P1016697.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5192423219856766514" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br />These are SO good ... <br /><br />Put 275g of nuts, 200g sugar and 75ml water into a wide pan, apply heat until you've got sticky nuts (turn the heat down towards the end). Sprinkle salt on them when they're ready but before you've turned them out onto a lightly oiled baking sheet to cool.<br /><br />This recipe comes from <a href="http://www.davidlebovitz.com/archives/2008/04/candied_peanut.html">David Lebovitz</a>, who gives more detailed instructions in case you're nervous of caramelising sugar. He suggests using smooth nuts such as almonds or peanuts. So I used hazelnuts, as they were all I had. And David's also got lots of suggestions for ways of using these nuts - other than just eating them as they are.<br /><br />Thanks, David, I needed something quick to make for my friend DD who is giving us dinner this evening.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_lVLGPoMsUgs/SA8xamcNdkI/AAAAAAAABRs/Yah2lAIQURI/s1600-h/P1016701.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_lVLGPoMsUgs/SA8xamcNdkI/AAAAAAAABRs/Yah2lAIQURI/s200/P1016701.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5192423228446701122" /></a>Joannahttp://www.blogger.com/profile/06790888857849562408noreply@blogger.com