Parmesan Encrusted Pine Nuts

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"I recently visited a fancy restaurant that served Parmesan encrusted pine nuts in their Caesar salad. This is my near-perfect attempt to replicate these delicious salad toppers. The salad consisted of romaine lettuce, shredded Parmesan cheese, dressing, mixed croutons, and these pine nuts. They are sweet, savory, nutty, and delicious."
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Ingredients

45 m servings 196 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Prepare a baking sheet with cooking spray.
  2. Spread pine nuts on the prepared baking sheet.
  3. Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove pine nuts and keep oven at 300 degrees F (150 degrees C).
  4. Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove syrup from heat; fold in pine nuts to coat. Add Parmesan cheese; stir to coat.
  5. Line baking sheet with waxed paper; spread coated pine nuts onto sheet, separating any bunches.
  6. Bake in the preheated oven until cheese is melted, about 10 minutes.

Footnotes

  • Cook's Note:
  • The syrup is partially caramelized when it is at a full rolling boil, and the syrup around the edge of the pan barely starts to turn brown (carmel) in color.

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