Peter Greweling

Birdfood

banner
Preparation info
  • Yield:

    1740 g

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • 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.