Fresh Carrot Salad with Caramelized Pecans
Salads • American
Description
This recipe describes a universal method for caramelizing nuts (not necessarily pecans). Any caramelized nuts can be stored for a long time in a sealed glass jar.
Ingredients
- Sugar 1 cup
- Vegetable Oil 4 tablespoons
- Water 1 cup
- Turnips 2 pieces
- Apple Cider Vinegar ⅓ cup
- Cotton Oil ½ cup
- Ocean salt ¾ teaspoon
- Brown Sugar 2 tablespoons
- Garlic 1 clove
- Pecan 5 oz
Step-by-Step Guide
Step 1
Pour 1 cup of water into a saucepan, add 1 cup of sugar, and place it on the heat.
Step 2
When the water starts to boil, add the nuts to the saucepan and cook over medium heat until the liquid becomes thick like syrup.
Step 3
Meanwhile, prepare the carrots: grate one on a coarse grater and cut the other into thin strips (or grate it on a mandoline).
Step 4
Drain the nuts in a colander and let them dry. In the meantime, heat a skillet and add the oil.
Step 5
When the oil is hot, carefully drop the nuts in small batches into the hot oil and fry for about 2 minutes (until coated with glaze and slightly darkened). Place the caramelized nuts on parchment paper (it is better NOT to use paper towels) and let them cool.
Step 6
Prepare the dressing: combine corn oil, apple cider vinegar, salt, brown sugar, and crushed garlic. Mix everything thoroughly.
Step 7
Dress the carrots with the sauce (mix well), and top with the caramelized nuts.
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