Yield: about ½ cup (enough to garnish 1 cake or tart, or 6 individual desserts)
“Back to Baking”, pp. 321
Needing a garnish for a dessert that I wanted to make, I made this simple yet elegant nut crackle garnish. For my particular dessert I doubled the recipe, and for some reason the “crackle” never really solidified completely, making it difficult to break into pieces. Perhaps I should have kept in a bit longer in the oven to cook the syrup more, but I am not sure if that was the problem. I will keep you posted!
- ⅓ cup sliced or chopped nuts (almonds, hazelnuts, walnuts or pecans)
- 3 tablespoons (45 mL) pure maple syrup
- Preheat oven to 325°F. Line an 8-inch square pan with aluminium foil and grease well with butter.
- Sprinkle the foil with the nuts, then pour the maple syrup overtop, stirring just slightly.
- Bake for about 18 minutes, until the syrup is bubbling vigorously. Let the crackle cool completely and store at room temperature until ready to serve.
- To serve, peel the foil away from the crackle and break it into pieces to use. The crackle will keep in an airtight container for up to a week.