Texture brings interest to the plain and bland. A painting comes even more alive when you see the layers of paint on the canvas. It’s so different than a flat image of the same piece of art. Fabrics can feel soft or rough and add a special aesthetic to a room. Texture is a major factor with food. Smooth, chewy, flaky, sticky, foamy, and tender are a few of the textures we experience on any given day. And there is crunchy, oh so wonderful crunchy. One of my favorite crunch factors comes from nuts. Making a dessert to highlight crunchy meant one thing; nutty wedges with brown sugar whipped cream.
It’s all about the crunch! There are so many crunchy foods that come to mind. Chips, fried chicken, cookies, cereal, and raw veggies are just a few. However, my go-to food for adding crunch is nuts. You can use them in baking, salads, main dishes, and simply as a snack. Having a Sunday Supper “Crunchy Goodness” event called for a recipe I’ve been wanting to make for years. I found it long time ago in a Real Simple magazine. It only had pecans. I decided to mix it up and throw in some walnuts and almonds too.
How did the nutty wedges turn out? They magically disappeared rather quickly. Three were gone the first night. The container was empty soon afterwards. The nuts are baked with a sweet syrup which holds them together after baking. Serving the wedges with brown sugar whipped cream makes a delightful dessert. One note: make sure you line the bottom of your oven with foil to catch leaks. Spring-form pans don’t always seal tightly and keep in thin syrups.
What is your favorite crunchy food? Can you think of the last day you didn’t eat something with a crunch? I can’t. It’s a texture we enjoy at any time of the day. It’s worth celebrating and the Sunday Supper bloggers are excited to share their favorites too. Be sure to scroll down to find the recipes. It’s a whole lot of crunchy goodness!
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ cup light corn syrup
- ½ cup heavy whipping cream
- 1 tablespoon dark rum (or vanilla extract)
- Pinch of salt
- 1½ cups walnuts, roughly chopped
- 1½ cups pecans, roughly chopped
- ½ cup blanched slivered almonds
- 1 cup heavy whipping cream
- ½ teaspoon dark rum (or vanilla extract)
- 1 tablespoon brown sugar
- Line the bottom of the oven with foil in case of leaks during baking. Preheat oven to 375 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Combine granulated sugar, brown sugar, corn syrup, and whipping cream in a large saucepan. Bring to a boil, then lower the heat and simmer until sugar dissolves, about 2 minutes.
- Remove pan from heat and stir in rum, salt, walnuts, pecans, and almonds. Stir to coat nuts with syrup.
- Pour into prepared springform pan and spread evenly.
- Bake until golden brown, about 40 minutes.
- Cool completely on a wire rack. Remove from the pan and slice into wedges.
- Whip cream, rum (if using), and brown sugar until stiff peaks form. Serve with nutty wedges.
Recipe adapted from one in the Real Simple December 2007 magazine.
Bring on the crunch! Check out these recipes by Sunday Supper bloggers:
- Bitterballen from The Urban Mrs.
- Caprese Wontons from Jane’s Adventure in Dinner
- Crispy Broccoli Cheddar Bites from Curious Cuisiniere
- Waldorf Salad from Noshing With The Nolands
Crunchy Entrees and Sides:
- Crunchy Baked Chicken with Homemade Shake and Bake from Growing Up Gabel
- Crunchy Crusted Chicken Strips with Chipotle Honey Mustard from A Kitchen Hoor’s Adventure
- Flautas de Rajas con Requeson (Cheesy Poblano Pepper Taquitos) from La Cocina de Leslie
- Penny’s Taco Salad from Webicurean
- Popcorn Chowder from The ROXX Box
- Rosemary Garlic Croutons on layered Savoy Cabbage Soup from The Not So Cheesy Kitchen
- Strawberry and Mozzarella Flatbread from Family Foodie
Munch on Snacks:
- Crunchy & Chewy Chocolate Hazelnut Granola from Cupcakes & Kale Chips
- Crunchy Granola Bars (Better than Nature Valley) from Shockingly Delicious
- Crunchy Pumpkin Pie Spice Roasted Chickpeas from Daily Dish Recipes
- Duck Fat Chex Mix from The Texan New Yorker
- Easy Vegan Granola from Killer Bunnies, Inc
- Fried Veg Momos with Cheese Recipe from Masala Herb
- How to Make Healthy Homemade Sweet and Salty Trail Mix from Neighborfood
- Orange Spiced Cashews from Hip Foodie Mom
- Peanut and Pretzel Popcorn Balls from Peanut Butter and Peppers
- Roasted Pumpkin Seeds from Hezzi-D’s Cooks and Books
- Slow Cooker Bar-B-Q Party Mix from Hot Mamma’s Kitchen Chaos
- Sourdough Grissini from girlichef
- Spicy Lentil Crackers from Cindy’s Recipes and Writings
- Sweet and Spicy Roasted Pepitas from Alida’s Kitchen
- Sweet Potato Chips from Kudos Kitchen By Renee
- Unbaked Healthy Oatmeal Sesame Bars from My Trials In The Kitchen
- Vanilla Almonds from That Skinny Chick Can Bake
- Boo Berry Cereal Treats from Pies and Plots
- Choco-Caramel Squares from Basic N Delicious
- Chocolate Covered Potato Chip Rice Krispie Treats from The Girl In The Little Red Kitchen
- Chocolate Pecan Biscotti from The Food Army Wife
- Cookie Brittle from Juanita’s Cocina
- Double Banana Pie Krispie Treats from What Smells So Good?
- Honeycomb Crunch Candy from Food Lust People Love
- Momofuku Chocolate Chip Cornflakes Cookies from Ninja Baking
- Nutty Wedges with Brown Sugar Whipped Cream from Magnolia Days
- Salted Caramel Cashew Cookies from Mess Makes Food
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