From the recipe collection
Candied Pili
Roasted pili nuts coated in a thin glossy caramel that sets crisp around each nut without hiding their buttery flavour.
- Prep time
- 10 min
- Cook time
- 15–20 min
- Yield
- Makes about 2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Line a tray with baking paper, oil it lightly, and keep two oiled forks ready.
- Warm the pili nuts briefly so they are not cold when added to the caramel.
- Combine sugar and water in a small heavy pan. Heat without stirring until the syrup turns light amber.
- Remove from the heat and carefully stir in butter, salt, and calamansi zest if using.
- Add the warm pili nuts and fold quickly until every nut has a thin coating.
- Spread immediately on the tray and separate clusters with the oiled forks before the caramel hardens.
- Cool completely, then break apart any remaining clusters.
- Store airtight in a cool dry place; humidity softens the coating.
