Candied Nuts with Meadowcream

Posted September 25, 2014 by Alison's Wonderland Recipes in Redwall (Sept. 2014) / 9 Comments

Most Redwall recipes are simple, hearty affairs, and dessert is no exception. In fact, sugar barely even makes an appearance in this recipe. Instead, apple pie spice walnuts are the star of this dish, lightly sweetened and accompanied by a generous helping of Redwall’s famous meadowcream. This dessert’s cozy flavors and simplistic feel make it the perfect way to end our Redwall menu. Enjoy!

P.S. I got the nut recipe from The Café, and the meadowcream recipe is my own invention.

 

Candied Nuts with Meadowcream

“Gnoff indicated a spot on the butter-colored meadowcream, between a candied chestnut and a honey-preserved rose petal. ‘Cut the cackle an’ slice the cake, matey!’
“A loud cheer went up as the keen blade slid into the massive confection.
“…Columbine took over the slicing and Cogs served drinks, whilst Martin sat in a corner with some of his friends, eating and sipping happily.”

— The Legend of Luke

 

INGREDIENTS:

  • 4 tbsp butter
  • 1 tbsp olive oil
  • 3/4 cup brown sugar
  • 2 tbsp honey (for the nuts)
  • 1 tsp apple pie spice
  • 1 tsp kosher salt
  • 3 cups chopped walnuts
  • 1 1/2 cups heavy whipping cream
  • 3 tbsp honey (for the meadowcream)

 

Makes approximately 4 servings

 

INSTRUCTIONS:

  1. Start by preheating your oven to 325°. Line two baking sheets with tinfoil and spray the tinfoil with cooking spray.
  2. In a medium size pan, cook the butter, olive oil, brown sugar, 2 tbsp honey, apple pie spice, and salt over medium heat. You’ll want to cook and stir until the mix is well combined and very bubbly.

  3. Pour in the walnuts and cook for another 5-6 minutes, stirring continuously. When they’re finished, the nuts should be completely coated and adhering to each other a little bit.
  4. Pour half the nuts onto one baking sheet and the remaining half onto the second baking sheet. Spread the nuts around with a spatula (not your fingers—the nuts will be hot!). The key here is to spread the nuts apart as much as possible, so you don’t wind up with giant walnut clusters, which won’t bake evenly.

  5. Put your baking sheets in the oven and bake for about 15 minutes. Every 5 minutes or so, pull out the sheets and stir the nuts with your spatula, making sure to spread them back out again to avoid clusters.
  6. NOTE: Keep an eye on the baking sheets for the last few minutes, as the bottom sheet may finish a little sooner.
  7. They’re all done when the nuts are a lovely toasted brown color, like this:

    And they will smell like the essence of happiness itself.
  8. Remove the pans and set them on a wire rack to cool (do NOT remove the nuts yet). While you wait, pour your whipping cream into a standing mixer and whip on medium-high speed for a few minutes, until it begins to have a solid texture but doesn’t yet form peaks.
  9. Stop the mixer while you add your 3 tbsp of honey. Stir the mix a few times with your spatula, to keep the honey from settling to the bottom.
  10. Whip for a few more minutes or until soft peaks form. If you like, you can whip it a little longer, until you get stiff peaks. It will have a little more texture and a stronger form, but might not look as smooth and pretty.

    PEAKS EXPLAINED: To determine how strong your peaks are, stop the mixer and pull the whipping attachment straight out of the whipped cream. If pulling it out does not cause a little pointed peak to form, you’re at the “no peaks” stage. If a peak is formed but bends (or the tip curls), you’re at the “soft peaks” stage. If a peak is formed and points straight up like a tiny little mountain, you’re at the “stiff peaks” stage.
  11. When the nuts are cool and the candy coating has hardened, break up any remaining clusters into small, bite-size pieces.
  12. To store, transfer the candied walnuts to an airtight container and store at room temperature (they will keep for about two days before beginning to go soft). Transfer the meadowcream to another airtight container and refrigerate for up to 3 days.
  13. To serve, fill a small bowl with 2/3 meadowcream and 1/3 candied walnuts.
  14. Enjoy with all your favorite Redwall heroes! 🙂 

 

 

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Here’s the Yummly printable!

Candied Nuts with Meadowcream

Makes approximately 4 servings

Ingredients

  • 4 tbsp butter
  • 1 tbsp olive oil
  • 3/4 cup brown sugar
  • 2 tbsp honey (for the nuts)
  • 1 tsp apple pie spice
  • 1 tsp kosher salt
  • 3 cups chopped walnuts
  • 1 1/2 cups heavy whipping cream
  • 3 tbsp honey (for the meadowcream)

Instructions

  1. Start by preheating your oven to 325°. Line two baking sheets with tinfoil and spray the tinfoil with cooking spray.
  2. In a medium size pan, cook the butter, olive oil, brown sugar, 2 tbsp honey, apple pie spice, and salt over medium heat. You'll want to cook and stir until the mix is well combined and very bubbly.
  3. Pour in the walnuts and cook for another 5-6 minutes, stirring continuously. When they're finished, the nuts should be completely coated and adhering to each other a little bit.
  4. Pour half the nuts onto one baking sheet and the remaining half onto the second baking sheet. Spread the nuts around with a spatula (not your fingers---the nuts will be hot!). The key here is to spread the nuts apart as much as possible, so you don't wind up with giant walnut clusters, which won't bake evenly.
  5. Put your baking sheets in the oven and bake for about 15 minutes. Every 5 minutes or so, pull out the sheets and stir the nuts with your spatula, making sure to spread them back out again to avoid clusters.
  6. NOTE: Keep an eye on the baking sheets for the last few minutes, as the bottom sheet may finish a little sooner.
  7. They're all done when the nuts are a lovely toasted brown color.
  8. Remove the pans and set them on a wire rack to cool (do NOT remove the nuts yet). While you wait, pour your whipping cream into a standing mixer and whip on medium-high speed for a few minutes, until it begins to have a solid texture but doesn't yet form peaks.
  9. Stop the mixer while you add your 3 tbsp of honey. Stir the mix a few times with your spatula, to keep the honey from settling to the bottom.
  10. Whip for a few more minutes or until soft peaks form. If you like, you can whip it a little longer, until you get stiff peaks. It will have a little more texture and a stronger form, but might not look as smooth and pretty.
  11. When the nuts are cool and the candy coating has hardened, break up any remaining clusters into small, bite-size pieces.
  12. To store, transfer the candied walnuts to an airtight container and store at room temperature (they will keep for about two days before beginning to go soft). Transfer the meadowcream to another airtight container and refrigerate for up to 3 days.
  13. To serve, fill a small bowl with 2/3 meadowcream and 1/3 candied walnuts.
  14. Enjoy with all your favorite Redwall heroes!
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9 responses to “Candied Nuts with Meadowcream

  1. I just stumbled across you blog today, and I love it! The idea of combining a book blog and a food blog is brilliant! I’m now following you via Bloglovin.

    I won’t be making the candied walnuts (allergy) but I will definitely try out meadowcream on my next pumpkin pie. 🙂

    • Thanks! I originally wanted to make candied chestnuts, but since chestnuts have such a short season, I started hunting for walnut recipes. These turned out so good that I’m actually glad the chestnuts didn’t work out. 🙂

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