From the recipe collection
Pinahamis na Pili
Bicol pili nuts coated in a thin light-amber caramel until glossy, crisp-coated, and suitable for pasalubong jars.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- Makes about 3 cups
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Warm the roasted pili nuts in a 120°C oven for 5 minutes so the caramel coats them evenly.
- Combine sugar, water, glucose if using, salt, and calamansi in a wide heavy pan. Heat without stirring until the sugar dissolves.
- Boil until the syrup reaches a light amber colour.
- Lower the heat, add the warm pili nuts, and fold gently until every nut is glossy and the caramel clings.
- Add butter and continue folding only until no loose syrup remains; stop before the caramel becomes dark or bitter.
- Immediately spread on a buttered tray and separate the nuts with two forks while warm.
- Cool completely and store airtight away from humidity.
