Spicy Nut Sticks

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This recipe works well with Kirschwasser or simple syrup and with hazelnuts, almonds, pistachios, and pecans.

Ingredients Metric US Volume
Nuts and dried fruits of your choice 500.00 g 17.6 oz cups
Egg whites 13.00 g 0.5 oz 1 tbsp
Salt 3.25 g 0.1 oz 1 tbsp
Liqueur or simple syrup 65.00 g 2.3 oz ¼ cup
Milk, white, or dark couverture, tempered 3250.00 g 114.6 oz 11 cups
Paprika, regular to taste to taste to taste
Cayenne to taste to taste to taste
3831.25 g 135.1 oz

Method

  1. Chop the nuts coarsely, moisten with the egg whites, and sprinkle with the salt.
  2. Spread the nuts on a sheet pan and roast at 340°F/171.1°C until golden brown. Let cool.
  3. Drizzle the liquor into the tempered couverture to thicken it slightly for piping, and pour the mixture into a parchment piping bag or pastry bag without a tip.
  4. Pipe the couverture onto a Silpat or parchment paper in 4-in/100-mm stick shapes.
  5. Before the couverture sets, sprinkle the chopped nuts and the spices on top of the couverture sticks.
  6. Let sit at room temperature for 30 minutes to allow the couverture to set.
  7. Store in an airtight container in a cool, dark place.
  8. – Thicken the couverture with liquor.

  9. – Pipe the couverture into stick shapes.

  10. – Sprinkle nuts and spices onto the sticks.

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