Last week, the weather appeared more like October rather than New York's tepid June, but it has happily taken a turn and it is really beginning to feel like summer!
Other than rosé and soaking up far too many rays, my biggest summer vice is ice cream. When I visit family and friends in the Basque country or in Tuscany, no day is complete without a heavy scoop of nocciola and pistachio gelato!
To inaugurate the summer weather (and to have any excuse to whip up an excessive bowl of creamy goodness), I wanted to dedicate my latest post to heavy cream, rainbow sprinkles and sugar cones.
Rather than my usual concoction of coffee ice cream with toasted coconut flakes and frozen (and the must be frozen) gummy bears, I’m celebrating summer with something slightly more elevated… and FULL of sugar! What is it you ask? Candied nuts!
For those who live in New York or have ever strolled past the herds of people on Fifth Avenue, I know that the smell of the candied peanut streetcars forever allure you. So, I wanted to recreate that goodness at home! And, top my already decadent ice cream with even more sucrose.
Here is how to do it:
½ pound of raw cashews
½ pound of raw almonds (skinless)
¾ cup of white sugar
1 tablespoon of vanilla
1 tablespoon of cinnamon
2 egg whites
Pinch of salt
Preheat the oven to 250° F.
Mix the cinnamon, salt and sugar together in a large bowl.
Wisk together the vanilla and egg whites until very frothy.
Add the nut mixture into the egg whites, mixing very well to coat each nut.
Pour the nuts into the sugar bowl and mix quickly, until evenly coated.
Place onto a heavily greased sheet pan and bake for one hour.
Break apart the candied nuts and server as desired. Either on it’s own as a delicious snack or on top of some vanilla ice cream!