Cantonese

Traditional Asian caramelization produces a nut product with an intense flavor that is less sweet, more moisture-resistant and more aesthetically-pleasing than classic caramelized products (glossy shine, uniform caramelization).

Production process: The nuts are steeped for 24 hours in a sugar syrup, then fried in vegetable oil; surplus sugar is immediately eliminated, leaving a nut that is moisture-resistant and has a glossy shine.

Recommended use: Perfect for making cakes, inclusions in moist preparations, decorations or simply snacks.