We spent 3 weeks of the summer in Corsica and visited one of the most charming villages in France – Sant’Antonio. Due to its location, Sant’Antonino is the only village that can be seen from pretty much anywhere in Balagne.
The kids were impressed with the narrow winding streets, local houses built into the rock, and breathtaking views. But they were even more impressed with the caramelized nuts made from an ancient copper pot sold in the village square. So, the first thing I did when getting back home was to replicate this aromatic crunchy nuts. Kids loved it!
(From Hanbit Cho)
250 g roasted unsalted almond (or other types of nuts of your choices)
80 g sugar
20 g water
10 g butter
- In a medium saucepan, heat sugar + water under medium-high heat until the sugar is completely dissolved.
- Note: if you use a candy thermometer, the sugar should reach 115 C.
- Add the nuts and use a spatula to stir constantly.
- Continue to stir when the sugar crystalizes around the nuts.
- When the crystalized sugar starts to melt, stir the nuts well so they are fully coated in caramel.
- Once the caramel turns golden brown, add butter and mix well.
- Note: the butter will help separate caramelized nuts later.
- Place the caramelized nuts onto a silicon mat.
- Use a spatula to spread the nuts into one single layer, and separate them as much as possible.
- Once the nuts cool down completely, store in the an air-tight container.
- Note: It can be stored in the fridge for up to a month.