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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.

Martha Stewart Living, November 2007


Recipe Summary test

Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Nuts can be stored in an airtight container for up to 2 weeks.