for christmas, a gift of emeralds in amber

by:Keyuan     2020-05-31
Nut crunching is one of those delicious old stalls at Christmas time, but this recipe needs to be familiar and give it an adjustment.
First, it uses pistachio.
The translucent amber of caramel sugar is inlaid with vibrant green nuts and the skin is red.
If your kitchen comes with a silicone pad-
Those handy rubber sheets are perfect for baking-
Use them to make you brittle. (
Silpat is a popular brand. )
You end up with a very flat, smooth candy that is perfect for breaking into jagged --edged pieces.
The key to the big crunch is to cook the sugar carefully to keep the sugar smooth without crystal, and then flatten the sugar.
Just keep it cool and dry, this crispy thing will be kept for a few weeks.
Total time for pistachio crisp advertising: 45 minutes12 (About 1 pound)
1 1/2 cup raw salt-free pistachio 1 1/3 cup sugar ad 1/2 cup water 1/4 cup light corn syrup 2 1/2 tbsp salt-free Europe-
Roasted soda1/4 teaspoons of salt1/2 teaspoons of vanilla extract.
Heat the oven up to 350 degrees.
Spread pistachio on a baking sheet and toast until slightly yellow for about 9 to 10 minutes.
Allow cooling on the shelf. 2.
Lining a jelly plate with a silicone pad. (
Or butter on a jelly pan. )
If using a baking pad, please prepare another jelly pan and a baking pad.
Advertising 3.
Mix sugar, water, corn syrup and butter in a large and heavy pan, boil with medium heat, stir until the butter is added and the sugar crystals dissolve.
Take out the spoon and don\'t stir again.
When any sugar crystal begins to form, carry a small bowl of ice water and pastry brush with you to brush the sides of the pan (
This can prevent the crystal of sugar and produce brittle particles).
Cook for 12 to 14 minutes until the mixture turns strong amber.
Please pay close attention when sugar starts to quickly turn into amber.
Remove the pot from the heat. (
It may be uneven in color, but don\'t worry because it will be mixed thoroughly next). 4.
Quickly mix baking soda, salt, vanilla and pistachio and pour the mixture onto the baking pad-lined pan.
Flatten the mixture with other baking pads to make a thin and crisp layer. (
Alternatively, if you use a butter-coated jelly pan, quickly Apply the mixture about 1/4-using a butter-coated offset spatula-inch thick. )
The mixture will be hot and you may need to wear kitchen gloves when you press on the mat to smooth and crisp layers.
Place another jelly tray on the mat and press hard to form a uniform layer.
Lift it from the pan and peel off the mat above.
Place the jelly tray with crispy crust at the bottom on the shelf and cool completely.
When it is cold, it is broken into pieces and placed in parchment paper --
Tin lined.
12 copies per serving: 218 calories; 109 mg. sodium; 6 mg. cholesterol; 10 grams fat;
2 grams of saturated fat;
32 grams of carbohydrates;
3 grams of protein; 1. 65 grams fiber.
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