Korean · Dessert
Honey Pine Nut Rolled Candy
A keto-engineered take on the classic Korean jeongwa-style honey pine nut candy, where toasted pine nuts are bound in a allulose-and-butter caramel instead of a sugar-heavy syrup. The result keeps the nutty, toasty bite of the original while dropping net carbs to almost nothing.
$1
10 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
200Calories
3.1gProtein
19.4gFat
19gCarbs
2.9gSugar
0.8gFiber
226mgSodium
11mgChol
3.7gSat Fat
137mgPotassium
5mgCalcium
1.3mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
14gAllulose
0gAlcohol
Goes well with
Sauternes
local
Yuja Tea (Citron Tea)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the chopped pine nuts in a dry pan over low heat for 2-3 minutes until fragrant, then set aside to cool slightly.
2
In a small heavy saucepan, combine the allulose, melted butter and honey over medium-low heat, stirring constantly with a silicone spatula.
3
Cook the syrup to 115-118°C (240°F) on a thermometer, watching closely as allulose caramelizes faster than sugar and can scorch.
4
Remove from heat, stir in the salt, then fold in the toasted pine nuts until every piece is coated and the mixture pulls together.
5
Working quickly while warm, tip the mixture onto a sheet of parchment and press into a rough 10x10cm block using a second sheet of parchment on top.
6
Roll with a rolling pin to an even 1cm thickness, then let cool for 2 minutes until just firm enough to hold a cut line.
7
Cut into 2 even pieces while still slightly warm, then let cool completely and firm up fully before separating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g toasted, chopped pine nut
- 1 oz28g allulose
- 0.4 oz10g melted butter
- 0.2 oz5g honey
- 0 oz1g salt
