1)Prior roasting of almonds in an oven,140 c for 25 min.
2)Slurry - Brown sugar(900g) + Liq. glucose+ water mixed and boiled.
3)Guar gum + brown sugar(100g) added to the boiled slurry and then mixed.
4)Almonds are then coated with a slurry in a pan coater. ( the temp. diff.
between the two not more than 25F.
5) Desiccated coconut+ salt then sprinkled over it.
6) Final roasting - 140 c for 10 min
taste, crunchiness is good but what should I do to make it more uniform in appearance
Sorry, I don’t know the Brix and cooking temp of syrup. Would you please suggest me what should be the temp and brix of the syrup? I will implement it in next trial & will follow up shortly.
Hi, how to cook the syrup enough to eliminate recrystallization? I cooked the syrup and then put the nut inside, after some minutes - the sugar becomes white crystals
I have some experience in producing caramelized nuts. I prefer to create a syrup to which I add unroasted dried fruit.
what happens is that by continuing to heat and mix the fruit it is covered with syrup which then recristilates it by covering it (you can see it and in my opinion it is very interesting in the video that I am attaching)
in the following phases the layer of sugar that covers the fruit begins to caramelize.
the fruit roasts during the process given the temperatures involved.
following the video you can see a product made during a fair a few years ago.
to create a glossy coating to the product it will be necessary to add anti-crystallizers at the end of the process: in this case honey, but it could be an invert sugar syrup or similar
they have a good duration, but as they are not covered with other products (gums, waxes), they certainly need a package that protects them from humidity (it is still sugar).
I would make the covering later when the product is cold
After the syrup coated nuts cool down, are u coating with, ex: arabic gum - water mixture, and dry-roasting again? Any advise for the last coating mixture to make the nuts not become sticky and wet when exposing to the air?
