Candied Walnuts

These crunchy, easy-to-make snacks are enjoyable on their own or can be used as a garnish or tossed in salads.

• 100 g Sugar
  
  2 tsp Inverted sugar syrup angiesrecipes
  
  40 ml Water
  
  1/4 tsp Salt
  
  1/2 tsp Vanilla extractangiesrecipes
  
  200 g Walnutsangiesrecipes

1. Preheat oven to 180C/350F. Spread walnuts in a single layer over a baking tray. Roast for about 10 minutes until the nuts start to turn brown.
   
   
   
2. Mix sugar, inverted sugar syrup, water, and salt in a heavy sauce pan. Stir over low-medium heat until sugar dissolves. Bring it to a boil until the syrup reaches the soft-ball stage about 113C/236F.
   
   
   
3. Remove from heat and immediately stir in vanilla. Add in roasted walnuts and stir to coat well. Turn out on parchment paper and separate the walnuts with a fork. Cool completely before store in airtight containers.

Florentine Cookies - Florentiner

Florentines are a wonderful holiday cookie, but delightful all year round. Austrian bakers are attributed with creating these cookies although their name implies an Italian heritage.

Florentines are a delicious mixture of candied fruit (I used dried cranberries) and nuts (I used sliced almonds) with caramel, then baked. They are very often finished with chocolate on one side.

• 100 g Butter
  
  
• 100 g Sugar
  
  
• 3 tbsp Honey
  
  
• 250 ml Whipping cream
  
  
• 300 g Almond slices angiesrecipes
  
  
• 100 g Dried cranberriesangiesrecipes, finely chopped
  
  
• 100 g Dark chocolate for coating

1. Preheat the oven to 200C/400F. Line two baking trays with parchment paper. Chop the cranberries finely. Melt butter, sugar and honey in a medium saucepan over medium heat. Cook until the mixture turns a caramel colour, stirring occasionally.
   
   
2. Pour in the whipping cream and bring it to a boil. Add in chopped dried cranberries and almond slices. Lower the heat and cook until the mixture is combined and thickened.
   
   
3. Scoop two rounded teaspoons of the mixture on prepared baking trays and bake for about 10 minutes or until golden brown. Cool on baking tray for 5 minutes, then transfer to racks to cool. Coat or drizzle Florentines with melted chocolate as desired. Set aside at room temperature until set.