Sugared Almonds and Pine Nuts
These lightly sweetened nuts have a nice crunch that's equally enticing before and after a meal. Serve the almonds and pine nuts in small dishes alone or alongside cheese or other appetizers, or use them to fill individual cornucopia favors left at place settings.
Photography: Maura McEvoy
Martha Stewart Living, November 2007
- 1/4 cup water
- 3/4 cup superfine sugar
- 2 cups blanched almonds
- 2 cups pine nuts
- Pinch of coarse salt
- Preheat oven to 325 degrees. Heat water and 1/4 cup plus 2 tablespoons sugar in a saucepan over medium-high heat, whisking until sugar has dissolved. Let cool.
- Place almonds and pine nuts in a bowl. Add 2 tablespoons syrup, and toss. Add remaining 1/4 cup plus 2 tablespoons sugar and the salt, and toss. Spread in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring occasionally, until golden brown, about 20 minutes. Let cool completely on sheet. Nuts can be stored in an airtight container for up to 2 weeks.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.