Candied Seeds
By
Grégory Marchand
Chef
Ingredients
(10 people)
- Cumin seeds
- Coriander seeds
- Caraway seeds
- 200 g (7 oz/2/3 cup) simple syrup
- Oil for deep-frying
- Salt
- Freshly ground black pepper
Instructions
On the actual day, put the cumin, coriander, and caraway seeds in a saucepan with the syrup and bring to a boil for 8-10 minutes. Watch carefully to stop the seeds from becoming too sticky. Immediately drain the seeds through a conical strainer,. Gently lower into a deep-fryer heated to 180°C (355°F) and cook for about 1 minute. Transfer to a bowl and stir until the seeds cool. Season with salt and pepper, and set aside in a dry place.