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Sandy Macadamia Nuts- with caramelized sugar coating
Sunday, 18 September 2011 | posted by Simply bakes

Macadamia Nuts coated with coarse grain sugar, then icing sugar

Today, i can finally post a simple recipe for you guys instead of technical things and basics like Making the perfect Cupcake Tips or flour basics! So the bake of the day is... Sandy Macadamia Nuts coated with caramelized sugar, a snack for you and your family. :D I saw this recipe on Daily Delicious' blog and immediately thought of my mother. She is a huge fan of nuts, and so am i. :D

To make Sandy Macadamia is a very easy process, and the result is very good. Sweet, Salty and Coated in caramelized sugar. Why is it called Sandy Macadamia Nut? Well, when you heat and caramelize sugar then bring it off the heat, continually stirring it, the sugar will crystallize and form a sand like texture. When you heat it up again, the sugar will melt and coat the macadamia nut. When the outer coating cools, the caramelized coated sugar around the nut hardens and makes the macadamia nut very crunchy and nutty.

 I am really lucky because my mum always buys her nuts in huge amounts so that they are very cheap and definitely more worth it. If you choose to buy nuts like macadamia or pecans in your normal supermarket, they usually come in stingily small packets and are quite pricey.

Macadamia Nuts coated with coarse grain sugar

Macadamia Nuts coated with coarse grain sugar then icing sugar and  cinnamon


I am really happy to have made these sandy macadamias because i know that somehow, i managed to master a small part of handling sugar. Cooking sugar comes in different stages, at different temperatures. Here is a table from JoyofBaking to let you understand better.



Stage
Fahrenheit (degrees F)
Celsius (degrees C)
Appearance and Uses
Thread
223-234 degreesF
106-112degrees C
Syrup will form a loose thin thread. Used for sugar syrups.
Soft Ball
234-240 degrees F
112-115degrees C
Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, pralines,  fondant, and butter creams.

Firm Ball
242-248 degrees F
116-120degrees C
Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for caramels, butter creams, nougat, marshmallows, Italian meringues, gummies, and toffees.

Hard Ball
250-266 degrees F
122-130degrees C
Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity and toffees.

Soft Crack
270-290 degrees F
132-143degrees C
Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy.

Hard Crack
295-310 degrees F
146-155degrees C
Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured and spun sugar.

Caramel
320-360 degrees F
160-182degrees C
Syrup will become transparent and will change color, ranging from light golden brown to dark amber. Used for pralines, brittles, caramel-coated molds, and nougatine.



The recipe today calls for the sugar to be at 115 degree Celsius, which is at soft ball stage. Since i don't have a candy thermometer, (i believe that some of you all don't have one too) i turned to this table for help. Refer to the instructions below :) 

I tweaked the recipe abit so it is different from Daily Delicious because i did not have some of the ingredients used in this recipe. For example, i substituted cocoa butter with normal butter. I also did not have superfine sugar so i coated the nuts first in coarse grain sugar and then to add a twist to it, some icing sugar and cinnamon mixture. If you want the original recipe, go to: http://dailydelicious.blogspot.com/2011/09/sandy-macadamia-additive-snack-for-you.html







Sandy Macadamia Nuts Ingredient list: (yields about 110g)
100g Macadamia Nuts
30g sugar
8g water
pinch of salt
6g butter
16g coarse grain sugar
1 tbsp icing sugar
1/4 tsp cinnamon (optional)

Method:
1) First, preheat your oven to 160 degree Celsius. Place your nuts onto a baking tray and toast them for 8-10 minutes or until t is fragrant and warm.

2) Dissolve 30g of sugar with 8g of water in a pot and slowly bring it to a boil at medium low heat until it reaches 115 degree Celcius. (To test for Soft Ball Stage, drop some sugar into a bowl of cold water and pick it up again. If you are able to flatten it out of water and it is quite soft, it is ready.) Stir occasionally. Bring it off the heat.
3) Take the nuts warm out of the oven and add them into the pot. Stir constantly until the sugar crystallize to form a white sandy mixture. Thoroughly coat the nuts in this sandy mixture.
4) Bring the nuts back onto low heat and keep stirring until the sugar slowly melts and caramelize, coating the nuts. Keep stirring until the sugar turns golden brown.
After adding butter. See how the sugar caramelize till its golden brown?
5) Remove the pan off the heat and stir in the butter. Add in the coarse grain sugar and toss the nuts until thoroughly coated. Place them on a baking sheet an allow them to cool and harden.
Toss them in coarse grain sugar.
6) In a bowl, mix the icing sugar and cinnamon together. When the nuts are slightly cooled, toss them in the sugar mixture and tap any excess sugar out.
Toss them in icing sugar

7) Cool completely until the sugar coating hardens.

TRY IT! It is really good:) GOOD LUCK!

With Love, Simply Bakes

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IAmABaker
I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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