Cantonese caramelized pecan nut.
Properties: With the Cantonese caramelization technique or also known as the "Canton" style confit technique, a much finer and quality caramelization is achieved than with the traditional technique. It receives this name because it originates from this region, close to the Hong Kong Bay. The nuts are cooked for hours in a sugar-based syrup, which is brought to a boil to caramelize. The syrup is introduced inside the fruit by osmosis, unlike the traditional caramelized in which the sugar remains on the outside. Once the appropriate time has passed, the nuts are extracted and fried with great care and for just the right time to finish the process, resulting in an exceptional caramelized.
