Caramelized Macadamia Nuts with Mustard

By corlear

Ingredients

• For the saffron base:
• 1/2 cup water
• 1 tsp saffron strands
• For the caramelized nut:
• 101/2 oz macadamia nuts
• 10 tbsp sugar
• 1/2 cup saffron base (see previous step)
• 3/4 oz dry mustard
• salt

Details

Servings 10

Preparation

Step 1

For the saffron base:
1. Roast the saffron in foil in the oven at 345ºF for approximately 1 minute.
2. Bring the water and saffron to the boil and leave to infuse in the fridge for 12 hours. Strain.

For the caramelized nut:
1. Place the sugar and saffron water in a pan and heat to 240ºF (thread point).
2. Add the macadamia nuts, remove from the heat and stir gently with a spatula until the sugar crystallizes and sticks and coats the nuts
3. Add the dry mustard before the nuts are coated and season with the salt.
3. Put the coated corn into the widest pan you have and heat the corn over a medium heat until it begins to caramelize and turns dark golden brown. Make sure that the grains do not stick together.
4. Spread the coated nuts over a cold surface and separate them. Brush off any surplus sugar.

Final Steps & Preparation:
1. Arrange in a deep bowl and sprinkle with dry mustard.