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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!
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.