A Cream Original Recipe: Truffle Candied Pine Nuts

Get some healthy pine nuts in you for a briskier (and crispier!) start to the new year. Pine nuts are delicate and high in oil, so they can burn easily. The goal when cooking them is to enhance their rich, buttery flavour through gentle toasting. The trick is to keep a sharp eye on them and be gentle with your stirring.

INGREDIENTS:

¼ cup raw pine nuts

1 teaspoon of truffle oil

1 teaspoon of brown sugar to fold in while toasting (for best candied texture)

Another teaspoon of brown sugar to sprinkle once pan is off the stovetop

Pinch of salt (optional)

Dried cranberries (delicious with as a snack)

Stovetop Toasting (Best Method)

This gives you the most control and is quick.

1. Pour a teaspoon of truffle oil onto a skillet (not hot, just as it’s heating up).
2. Heat over medium-low.
3. Add pine nuts in a single layer.
4. Stir or shake the pan frequently but gently to avoid burning.
5. Once oil has covered most of the nuts, sprinkle in a teaspoon of brown sugar. This will kind of caramelise around each nut, or better still, some sugar might stay somewhat grainy (good for texture).
6. Toast for 3 minutes or so until golden and fragrant.
7. Remove pan from stove top, then quickly sprinkle with another teaspoon of brown sugar. Don’t go crazy with the sugar, though.
8. Add a pinch of salt if you like, then pour into a snack bowl, or keep aside to serve with dishes suggested below.
9. Throw in some dried cranberries and you’re good to go.

Tip: Some chefs say do not cook truffle oil over heat for some fear it loses flavour or may turn bitter. Cream says bitter schmitter. Sneaking in a pinch of sugar while it’s cooking will ensure a good texture of both truffle and candy stay wrapped around each nut.

Serve them:

• on burrata or whipped ricotta toast
• in roasted beet salads with goat cheese
• folded into pasta with parmesan and herbs (because you’ve got the time, lol)
• simply in that snack bowl with them cranberries we mentioned earlier ;)