I know...a bit self-serving to put a post in here that merely directs you to our blog...sorry about that...but... I did want to share our recent posting on how to roast and candy nuts, primarily because, well...they are just delicious during the fall and winter for a variety of dishes (including simple snacks)...and we do get asked this question frequently...

I hope some of you give it a try and report back...

Jack

I have toasted pine nuts, sesme seeds and cashews in a pan, but your ideas sound good.

I will have to give them a try.

Rod

Hi Rod...Great! I will look forward to hearing back... Are you going to try and candy the nuts as well? Have fun!

I tried making apricot jam on my ceramic hob but when it got to 100 degrees (according to my sugar thermometer) the element cut out before coming back on again. This was annoying as the jam never got to the 108 required for setting. Getting rather disappointed I vowed not to try any more dishes that required melting sugar...

Would the melting point required be lower than 100 degrees? If so I might be tempted. I did once do peppered and caramalised nuts but in those days I had a glorious gas hob...

Hi...when I am working with sugar to make a jam, I never really bother with the thermometer. I place the sugar in a large deep pot and add about 20% water to the sugar (2 dl. water for 1 kg. sugar). I bring this mixture slowly to a boil and stir until completely dissolved, then boil rapidly for about two minutes. At this point I would add the fruit (apricots) and turn the heat down to just simmer the mixture for about 5 minutes. After everything has settled, I turn up the temperature to about medium and cook the sugar and fruit for 20 minutes or until the mixture is set (place a small amount on a very cold plate...put it in the refrigerator for about 2 minutes, then with your finger push the jam...it should be thick and wrinkle when you push it...if too liquid, boil for another 5 minutes). Rest the jam slightly and then put it into your hot jars.... If I understand the other half of your question correctly, then the answer would be yes...the sugar will most definitely need to rise way above 100 degrees C....why is your stove cutting out?

Good luck...

its one of those sensitive halogen hobs. It switches on and off when it gets to its temperature. Thanks so much for your advice. Looks like I will have to rethink the nut caramelising then.

I will try the water in the jam, thats a good tip and the Market Oerlikon has still copious amounts of jamming apricots for me to give it a go... Thanks!

Jack, that's brilliant! All my life I've been dripping drops off the edge of a spoon, so when I read this I had to try it... and it works like a charm.

Never ever ever going back.