Rosé Water Candied Peanuts Food

CARAMELIZED CANDIED PEANUTS

Steps:

• Be sure the caramelized peanuts have cooled completely before storing them in an airtight container. Enjoy.

ROSé-WATER CANDIED PEANUTS

Steps:

• Line a baking sheet with foil. Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Stir in peanuts and boil, stirring frequently, until syrup thickens, about 8 minutes. Reduce heat to moderately low and stir in 1/4 teaspoon salt. Continue cooking, stirring and scraping any bits of crystallized sugar from side of pan into mixture (it will become very gritty), until sugar is golden brown, 2 to 3 minutes more. (Sugar will still be gritty.)
• Remove from heat and stir in rose water. Spread nuts on foil to cool completely, about 20 minutes.

CANDIED CARROT ROSE TART

Steps:

• Preheat the oven to 400 degrees F. Peel the carrots and discard the skins. Using a vegetable peeler, peel long, wide ribbons of carrot until you can no longer make ribbons. Combine the carrot ribbons with the sugar and 1 1/2 cups water in a large saucepan. Bring to a simmer over high heat, stirring occasionally, then immediately remove the carrots with tongs to a rimmed baking sheet. Spread into a single layer and let cool, pouring any syrup from the bottom of the baking sheet back into the pot. Simmer the syrup until lots of small bubbles form on the surface and it is a bright orange color, about 10 minutes. (You should have 1 cup of syrup left.) Let cool for 5 minutes, then stir in the lemon juice. Remove to a heatproof container and refrigerate until cool, 1 hour.
• Meanwhile, combine the apricots and raisins in a food processor and pulse until roughly chopped, about 10 pulses. Add the nuts and 1/4 teaspoon salt, scrape down the sides and pulse until the nuts are roughly chopped, another 10 pulses. Set aside.
• Brush an 8-inch springform pan with butter and line with 1 sheet phyllo. Tuck any phyllo the hangs over the edge into the edges of the pan. Brush generously with butter and lay the next sheet of phyllo on top going in the other direction. Brush generously with butter and repeat this pattern with the remaining phyllo. Put the nut and fruit mixture into the pan and pack it down firmly so it is evenly spread out.
• Arrange the carrot strips on a work surface next to each other so they are about 1-inch wide. Starting from one end, roll them up loosely. Put them on top of the nuts so you can see the spiral of the carrot. Repeat with the remaining carrots until the top is covered in 30 to 40 carrot flowers.
• Put the pan on a baking sheet and bake until the phyllo is golden, 25 to 30 minutes. While it is still hot, drizzle the cold syrup all over the carrots until the nuts are just covered in syrup. Remove the sides of the pan and let cool until fully cooled and set, about 2 hours, before serving.

CARDAMOM AND ROSE WATER PANNA COTTA WITH CANDIED ROSE PETALS

Steps:

• Heat milk and cream.
• Add in the sugar and gelatin allow to melt.
• Add rosewater and stir.
• Allow to cool and pt into moulds and refrigerate.
• Melt jam on a double boiler add berries and sugar and allow to cool. As berries have been frozen they will break down and make a beautiful sauce. Berries don't need to cook.
• Brush every rose petal with the egg white and sprinkle sugar.
• Allow to sit in a dry place and will become stiff.
• Do not over beat the egg whites as they will become watery.
• On a plate put the pannacota in the center and then spoon out berry compote all over the plate.
• Gently place the frosted petals over the panacotta just before service.
• You can add a contemporary look by serving it in a champagne saucer and using frosted leaves of roses sticking out on the side.

CANDIED PEANUTS

Steps:

• Melt sugar in a saucepan over medium heat until all sugar has melted, stir constantly.
• Once the sugar is the consistency of corn syrup, add lemon juice while stirring rapidly.
• Remove from heat and quickly stir in peanuts. Spread coated peanuts on an oiled baking sheet to harden.

CANDIED NUTS

Steps:

• Grease a baking sheet or line with a silicone mat.
• Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
• Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
• Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

SUGARED PEANUTS

Steps:

• In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. , Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. , Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.