Peter Greweling

Apricot Honey Nuts

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Preparation info
  • Yield:

    120 Pieces

    • 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

Honey 600

Method

  1. Combine the honey, cream, and glucose syrup in a saucepan.
  2. Cook to 125°C/257°F.
  3. Remove from the heat and mix in the almonds, pine nuts, apricots, and pistachios.
  4. Pour the mixture into a frame 12 × 12 × ½ in set on oiled parchment paper. Allow to c