Usuba
Carrot Salad with Caramelized Pecans
Fresh carrot salad with crispy caramelized glaze on nuts. A universal caramelization method suitable for any nuts and stores for a long time in a closed jar.
- Total
- 30 min
- Standard serving
- 259.9 g
Ingredients
Total 10
Instructions
- 1
Step 1
Pour a glass of water into a saucepan, add a glass of sugar and place it on the heat.
- 2
Step 2
When the water boils, add the nuts to the pot and simmer over medium heat until the liquid becomes thick and syrupy.
- 3
Step 3
Prepare the carrots: grate one on a coarse grater, cut the second into thin strips or grate on a mandoline.
- 4
Step 4
Drain the nuts in a colander and let them drip. Place a frying pan on the heat and pour oil into it.
- 5
Step 5
When the oil is hot, carefully add the nuts to the hot oil in small portions and fry for about 2 minutes until they are glazed and browned. Remove the cooked nuts onto parchment paper and let cool.
- 6
Step 6
Prepare the sauce: mix corn oil, apple vinegar, sea salt, brown sugar, and crushed garlic. Mix thoroughly.
- 7
Step 7
Dress the carrots with sauce and mix well. Top with caramelized nuts.
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