Moroccan cuisine · Desserts & Sweets

Snouber bel Assel

Toasted pine nuts set in caramelized honey with orange blossom water, hardened into little confections.

Ingredients · for 6 servings

• 300 g pine nuts
• 200 g honey
• 60 g sugar
• 20 g butter
• 1 tbsp orange blossom water
• 1 pinch salt
• 1 tsp lemon juice

Instructions

1. Toast the pine nuts in a dry pan over medium heat for 3–4 min., stirring constantly, until golden yellow, and pour them onto a plate right away so they don't darken further.
2. Line a baking sheet with parchment paper and keep a second sheet ready for flattening.
3. Bring honey, sugar, lemon juice and salt to a boil in a heavy pot over medium heat and simmer for 5–6 min. until amber-colored and pulling thick bubbles.
4. Stir in the butter until fully absorbed, then add the orange blossom water — the mixture will foam up briefly.
5. Fold in the pine nuts, pour the mixture immediately onto the parchment paper and press flat to about 1 cm thick with the second sheet.
6. Let the confection cool for 20 min., cut into 3 cm diamonds and store in a tin between layers of paper.