Nut Crackle

Yield: about ½ cup (enough to garnish 1 cake or tart, or 6 individual desserts)
Recipe: 86/200
“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!

Ingredients:

  • ⅓ cup sliced or chopped nuts (almonds, hazelnuts, walnuts or pecans)
  • 3 tablespoons (45 mL) pure maple syrup

Directions:

  1. Preheat oven to 325°F. Line an 8-inch square pan with aluminium foil and grease well with butter.
  2. Sprinkle the foil with the nuts, then pour the maple syrup overtop, stirring just slightly.
  3. 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.
  4. 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.

Valerie

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One thought on “Nut Crackle

  1. Pingback: Maple Crème with Almond Crackle | Valerie Baking With Anna Olson

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