Gastronomixs

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.

Honey confit of pine nuts with spices

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Ingredients

60

g

pine nuts

225

g

sugar

300

g

water

450

g

honey

12

g

Szechuan pepper

12

g

star anise

16

g

coriander seed

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.

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