This recipe is different from any other spiced/candied nut method that I have seen, so I was totally curious to see if it worked. Also, it has the added benefit of making me go, for the first time, to (apparently the only) Korean market in Pensacola, which was pretty fun – esp. since I had no idea of the language – hardly surprising, but loved the store clerk who took pity on me and helped.
This recipe is from Michael Gulotta and his restaurant MoPho in New Orleans
Spiced Candied Pecans
2 cups + 1 cup sugar
1 tsp salt
1/2 tsp turmeric
1 tsp + 1/2 Korean chile flakes (gochugaru)
2 cups pecans
Preheat over to 350 degrees.
In a saucepan over medium heat, warm 2 cups of sugar, 2 cups water, salt, turmeric, and 1 tsp chile flakes. Once the sugar and salt are dissolved, add pecans. Increase the heat to high and bring the mixture to a boil. Let the pecans boil for 5 minutes. Then carefully remove them from the simple syrup and spread them on a tray lined with parchment paper. Toss them with sugar and 1/2 cup chile flakes, and place them in the over for 15 minutes, stirring every 5 minutes to promote even browning.
source: Michael Gulotta via Garden & Gun
Trying something new. Gochugaru. Korean red chili flakes. I totally love this and it was a big hit at the office (my test subjects) – but I think they, pretty much, like, at least I hope they do, being test subjects.