Serving the Guest: A Sufi Cookbook
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I am the sugar cane and the sugar eater.
Nut Crunch
Cooling: 2 hour
¾ cup sugar
2 cups almonds or walnuts (if using almonds, blanch and toast until dry)
⅛ tsp. cinnamon
Chop the nuts coarsely and set aside. Combine honey and sugar in a heavy, straight-sided, three-quart pot, and bring to a rolling boil over medium heat. Clip a candy thermometer to the edge of the pan. The bulb must be well immersed in the mixture, but must not touch the bottom of the pan. Add the chopped nuts and cinnamon. Cook over medium heat for about 10 more minutes, stirring constantly, until the nuts have browned and the mixture reaches about 280°F. (It is more important to keep the nuts from burning than to achieve a precise temperature reading.) Turn off the heat and pour the mixture into a large, buttered baking pan. After 20 minutes, turn the candy out onto a cutting surface and, using a sharp knife, cut into squares or triangles. Allow to cool completely before packing into an airtight container.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
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