Honey confit of pine nuts with spices
In this recipe, the pine nuts are first heated slowly (confit) in honey syrup, and then fried quickly in oil. This creates a wonderfully crispy sugar coating around the nuts that makes for an extraordinary flavour combination with the spices. Delicious alongside an aperitif or as a cocktail snack.
Allergens & dietary requirements
- Vegetarian
Ingredients
- 225 g sugar
- 300 g water
- 450 g honey
- 500 g pine nuts
- 12 g timut pepper
- 12 g star anise
- 16 g coriander seeds
Preparation method
- Heat the sugar, water and honey in a pan until the ingredients are thoroughly dissolved.
- Put the pine nuts in a small pan and pour enough honey syrup over to just cover.
- Bring to the boil, then remove from heat immediately and skim well.
- Repeat these steps two more times, leaving the nuts to stand in the syrup after the last time. Let steep 24 hours at room temperature.
- Finely grind the spices in a food processor or with a mortar and pestle.
- Remove the nuts from the syrup and fry until the outside is evenly browned and crispy. This happens quickly, so take care not to burn them.
- Let dry on paper towels, and immediately season with the spices and a little bit of salt.
Serving suggestions
- As a snack with an aperitif.
- As part of a cold starter, e.g. a salad with goat's cheese.
- As part of a dessert; combines excellently with mango, yoghurt, and white chocolate.