Ingredients with Measurements:
- 1 cup ground walnuts
- 1 cup ground almonds
- 1 cup powdered sugar
- 1/4 cup honey
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 lb fondant
- 1/2 cup chopped pistachios
- 1/2 cup chopped hazelnuts
Special equipment needed:
- Candy thermometer
- Parchment paper
- Small saucepan
- Mixing bowls
- Wooden spoon
- Candy molds
Step-by-step instructions:
1. In a mixing bowl, combine ground walnuts, ground almonds, powdered sugar, and salt. Mix well and set aside.
2. In a small saucepan, combine honey, water, and vanilla extract. Heat over medium heat until the mixture reaches 240°F on a candy thermometer.
3. Pour the hot honey mixture over the nut mixture and stir until well combined.
4. Let the mixture cool for a few minutes until it is cool enough to handle.
5. Roll the mixture into small balls, about 1 inch in diameter.
6. Place the fondant in a microwave-safe bowl and heat in the microwave for 30 seconds or until soft.
7. Roll out the fondant on a flat surface and cut into small squares.
8. Wrap each nut ball with a square of fondant, making sure it is completely covered.
9. Roll the fondant-covered nut ball in chopped pistachios and hazelnuts until fully coated.
10. Place the nut-encrusted szaloncukor in candy molds and let them set for at least 2 hours.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
240°F
Serving size:
Makes about 24 pieces
Nutritional information:
Calories per serving: 180
Fat: 10g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- You can use any combination of nuts you prefer.
- Maple syrup can be used instead of honey.
Variations:
- You can add a drop of food coloring to the fondant for a more festive look.
- You can add a splash of rum or brandy to the honey mixture for added flavor.
Tips and tricks:
- Make sure the nut mixture is cool enough to handle before rolling into balls.
- Use a small amount of powdered sugar to prevent the nut mixture from sticking to your hands.
- Use a toothpick to help coat the nut balls evenly with the chopped nuts.
Storage instructions:
Store the nut-encrusted szaloncukor in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
These candies do not need to be reheated.
Presentation ideas:
Arrange the nut-encrusted szaloncukor on a platter and dust with powdered sugar for a festive look.
Garnishes:
You can garnish with fresh mint leaves or edible gold leaf.
Pairings:
These candies pair well with coffee or tea.
Suggested side dishes:
These candies are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the nut mixture is too sticky, add more powdered sugar.
- If the fondant is too hard, microwave it for a few seconds to soften it.
Food safety advice:
Make sure to use a candy thermometer to ensure the honey mixture reaches the correct temperature to prevent any foodborne illnesses.
Food history:
Szaloncukor is a traditional Hungarian Christmas candy that originated in the 19th century.
Flavor profiles:
These candies have a sweet and nutty flavor.
Serving suggestions:
Serve these candies as a dessert or give them as a gift during the holiday season.
Related Categories
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Region: Hungarian
Taste: Sweet, Nutty, Crunchy, Creamy, Caramelized