Caramelized nuts problem (sticky, humidity)

[danield]

Hi folks,

 

in the last time i did a few small batches of caramelized nuts (almonds, hazelnuts, walnuts, cashew). I use the technique from THIS topic (also tried the ones from notter, but didn't work well).

I wanted to use the Nuts as decoration for confections (chocolate bars, chocolate bonbons).

After making i packed the nuts into an airtight container and they doesnt get sticky or soft. After putting them on the confections and they where not in an airtight container any more, they get sticky and soft after 1-2 days.

It seems that the cacao butter does not do its job (delay humidity&sticking)

 

I want to ask if anyone else does caramelized nuts and has problems as described above? I cant find any solution to this.

 

cheers, daniel

[gfweb]

I suspect that they are getting water out of the confection.  I leave my candied nuts at room temp and open to the air and tey do not get sticky.

[keychris]

Do you have unusually high humidity at the moment? When you last did this, did it work just fine? I use this method and have never had any issues with it.

[danield]

Thank you for the answers.

 

I put the nuts directly on the chocolate coverd bonbons, so they are only in contact with dark chocolate.

 

Our air humidity at the working place is around 50-60 %

 

Do you use the same method as described in my first post?

I did nearly burn my last batch (almonds). I will see how these nuts are.