Prep 30 mins
Cook 30 mins
Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernazation" found in "The Philospher's Kitchen" by Francine Segan.
- 1 cup walnuts, finely chopped
- 1 cup hazelnuts, finely chopped blanched
- 1 cup almonds, finely chopped blanched
- 1⁄2 cup sugar
- 2 cups honey
- 2 teaspoons five-color peppercorns, freshly milled
- 1 tablespoon cardamom, ground
- 1⁄4 cup sesame seeds
- Preheat the oven to 350°F Place the nuts on a nonstick baking sheet and bake until lightly toasted, 8 to 10 minutes.
- Bring the sugar, honey, pepper and cardamom to a boil in a large, heavy saucepan over medium heat. Cook until the mixture reaches 220° F on a candy thermometer.
- Mix in the nuts and continue cooking, stirring frequently, for another 10 minutes, or until the candy pulls away from the sides of the pan and reaches 280°F Remove from the heat.
- Line a large nonstick baking sheet with parchment.
- Using 2 well-greased teaspoons, drop the nut mixture onto the parchment 1 teaspoonful at a time, being careful not to touch the mixture because it is very hot. Allow 2 inches between the candies because they will spread as they cool.
- Sprinkle with the sesame seeds and allow the chews to dry, about 30 minutes.
- The chews can be stored on parchment paper in an airtight container for up to 2 weeks.