WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, March 4, 2013

Roasted Chickpea Brittle


2 cups roasted chickpeas(dry canned chickpeas(or dry dried and cooked chickpeas,lightly oiled and roasted at 300 for aprox 30minutes or till crisp)
1/2 cup brown sugar
1/4 cup Lyle's golden cane syrup
4 tbsp coconut oil
3/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla

1. Place the roasted chickpea's in a 9x13” pan and set aside. Preheat the oven to 250 degrees.

2. Combine the brown sugar, Lyle's cane syrup, coconut oil and salt in a medium saucepan over medium-high heat. Stir until the sugar melts, and bring it to a boil.

3.Boil the mixture for 3 minutes without stirring(the sugar tends to separate from the oil, watch it closely, if it starts to get darker take off the heat immediately). Once the 3 minutes is up, remove immediately from the heat. Add the vanilla and baking soda, and stir quickly.

4. Immediately pour the mixture over the chickpeas in the pan and stir to coat the nuts thoroughly.

5. Bake the caramel nuts for 30 minutes, stirring after every7- 10 minutes.(after the first 10 minutes watch closely, I stir and cool the spoon- if the sugars get hard on the spoon then it needs to come out or if the sugars start to darken too much, it will burn if you leave it too long)

6. Remove the chickpea's from the oven and spoon them onto a baking sheet covered with foil. Allow them to cool at room temperature, and once cool, break them into pieces. Store Caramel Nuts in an airtight container or Ziploc bag at room temperature.


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