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Thursday, 12 February 2015

Roasted Golden Walnut 香脆甜蜜核桃

Roasted Golden Walnut coated with honey & golden syrup.



Roasted Golden Walnut coated with only golden syrup.

I like roasted nuts recipe, it's so simple to make with just a few ingredients and they would turn out superb with no skill and no mixer required, and most importantly no mess ;) 

I added some honey in the first batch that I have baked, the 2nd batch I omit the honey. I find it easier to coat with only golden syrup. And thus, I finalized the recipe shared in this blog post.


If you like less sweet or healthier roasted nuts, click here for Roasted Almond recipe that uses egg white, without golden syrup. This is the recipe that I highly recommend to roasted nuts lovers ;)


Roasted Almond


Ingredients:


350g Raw Walnut 核桃 350克



230g Golden Syrup 糖浆 230克(也可以把一半的份量换成蜜糖,随意)
(Or substitute half of the amount with honey, the coating would turn out like the first picture)




2 tbsp Raw White Sesame Seeds 白芝麻 2汤匙


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:

1. Preheat oven 160'C.
预热烤箱 160度。

2. In a bowl, add in walnut. Stir in golden syrup. Mix well.
把核桃和糖浆搅拌均匀。



3. Add sesame seeds and mix well until the walnuts are coated with syrup. The best tool to use for this step is your hand. ;)
加入白芝麻,混合均匀。



4. Transfer to a lined baking tray. Spread evenly.
烤盘铺上油纸,把核桃放在油纸上。不要重叠。



5. Bake for 25 minutes.
烘烤25分钟。

6. Remove from oven.
取出。刚从烤箱取出的核桃颜色会比较暗淡的。(看下图)


The walnuts looks pale when remove from oven. Don't panic, it's totally fine!

7. Use a kitchen tong, stir the walnut to coat evenly.
把核桃翻一番,沾上糖浆过一会儿就会上色了。(看下图)



Can you see the color changes?

8. Let it cool completely. Store in an airtight container.
待凉后放进密封罐子里。

Note:
It's not a good idea to eat the walnut while it's still hot. It's best to consume after a day or two. 建议过一两天才享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By Cillian


By LYKitchen


By Joanne, my dear cousin :)



By Chia Ko Hsin

By Chia Ko Hsin

By Chia Ko Hsin
By Lai Lai

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