This is the first of the three recipes I prepared for Sugar High Fridays. It is taken from the May 2004 (page 100) issue of my favorite Italian food magazine, Spazio Cucina.
This magazine, launched in the spring of 2004 is hard to find (I get mine from First & Pike News at the Market), over $10 but worth every penny and hassle in locating. It is modern, with wonderful articles, plenty of amazing recipes in all sorts of difficulty levels and with beautiful photography and clever format.
While perusing the particular issue containing this recipe I came across a fantastic story on pistachios (L'oro verde di Bronte) that I immediately considered using for this SHF event.
However, two of the photos I fell in love--Dolcetti and Liquore-- came with a caveat: "La ricetta è segreta, perciò non viene spelata!" Che peccato! :-(
But wait! What is that I see on page 99? Croccantini Di Miele Al Timo! A very simple recipe, with only three ingredients to shop for and I happen to have them all at hand! Could it be any more perfect?
So, that is how I came upon this lovely treat made of the simplest and most wholesome of ingredients: a fresh herb, honey and hazelnuts. It is not only easy to prepare but lovely to look at and a delight to taste (and share).
Croccantini Di Miele Al Timo
Ingredients
(for 8-10 people)
600 grams of honey
1 tablespoon fresh thyme
500 grams of hazelnuts, skin on
In a saucepan, cook the honey at low heat for 2-3 minutes.
Add the thyme and hazelnuts and continue cooking for 20-25 minutes until the honey reaches 280° or soft-crack stage. Remove from heat and pour contents onto a Silpat or parchment paper lined baking sheet (about 20 by 25 cm).
Spread the honey and hazelnut mixture to make it even and wait until it cools. You may then cut the Croccantini into rectangles or squares.
*I wanted to make smaller portions to share with my neighbors, so I poured the still hot mixture into these robin's egg blue and pink paper cups.