I’m still catching up after my few weeks in Croatia for my workshop and then in Berlin for sightseeing. I’ve been hard at work on my cookbook since I got back, but am taking a breather to share this delicious visit with Laura and Nora of Our Food Stories with you where we made Pumpkin Pancakes with Apple Compote and Candied Nuts. I got to meet so many wonderful people and eat *so much* good food in Berlin, (I’ll be sharing a Berlin city guide and a recipe from our time with Marta from What Should I Eat For Breakfast Today soon, so stay tuned!), but for today I’ve got these amazing pumpkin pancakes with apple compote and candied nuts.
Christiann and I met up with Laura and Nora in the afternoon to do some ceramic shopping where I promptly bought enough ceramics to fill my entire carry-on suitcase, and then finished the afternoon off with this shoot that ended with pancakes for dinner (YAY!) It was a wonderful collaborative effort; Our Food Stories made the pumpkin pancakes, Christiann made the compote, and I tossed together the candied nuts. If you’re drooling over the beautiful table setting, it’s because we shot this in Laura and Nora’s amazing studio space. The windows were huge and let in so much of the gorgeous soft natural light that the autumn skies are full of. We also got to meet their doggie, Collin, who convinced me that I needed to add a King Charles Spaniel to my pack of pups. (His ears were so floppy and soft! I wanted to bury my face in them.) You can check out Our Food Stories post of our pumpkin pancakes here and Christiann’s will be coming soon as well 🙂
- 1 cup raw shelled nuts (any kind)
- 1/4 cup light brown sugar
- 2 tablespoons unsalted butter
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon flake sea salt
- 1/2 teaspoon chili flakes
Line a baking sheet with parchment paper and set it aside.
Melt the butter over medium high heat in a large frying pan. Add the brown sugar and stir to combine.
Continue cooking until the sugar melts, about 3 to 5 minutes, stirring every minute.
Add the nuts and cook until they are toasted and very fragrant, about 8 minutes, stirring every minute.
If the pan begins smoking, remove it from the heat and stir it until it stops smoking, then place it back over the heat and continue stirring every minute until the nuts are sufficiently toasted.
Empty the pan contents onto the parchment paper-lined baking sheet and spread the nuts mixture out evenly using a spatula. Immediately sprinkle with the rosemary, salt, and chili. Allow to cool to room temperature.
Once cooled, break apart any large chunks of nuts into individual nuts and serve.