Peter Greweling

Birdfood

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Preparation info
  • Yield:

    1740

    g
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About

Ingredients

Almonds, slivered, toasted 200

Method

  1. Combine the almonds, cashews, pecans, sunflower seeds, and sesame seeds in a stainless steel bowl. Place in a 121°C/250°F oven to keep warm.
  2. Place the popcorn in a separate bowl and keep it warm in a 121°C/250°F oven.
  3. Combine the sugar, glucose syrup, brown sugar, and water in a large kettle or pot. Cook to 116°C/240°F while stirring constantly.