When working with grillage - be very careful! The melting point of sugar is very high and can cause severe burns!
- Heat up a skillet over medium heat. *For making caramel, a cast-iron skillet or stewpan with a thick bottom is best suited so that the heating is uniform.
- Pour in half the sugar, stirring constantly, wait until the sugar starts to melt.
- Add the second half of the sugar, continuing to stir.
- When all the sugar has melted - add lemon juice and continue to mix until the sugar is completely dissolved and the mixture boils. *You need to carefully monitor the color of caramel. The mass will be light yellow, and then it will begin to darken. The darker the caramel is, the more pronounced the burnt sugar flavor will be.
- It is enough to bring the mixture to a light brown color and you can add nuts. The more types of nuts you use - the tastier the result will be. *The nuts can be pre-roasted in the oven for 10 minutes at 356F (180C).
- Reduce the heat to minimum so that the caramel does not burn!
- Mix everything well so that the nuts are evenly covered with caramel, and fry them for 2-3 minutes.
- Put the nuts on a sheet of siliconized parchment paper (or a silicone mat) and smooth out. *You need to do everything very quickly, as the caramel hardens quickly!
- Cover with a second sheet of parchment and roll out with a rolling pin so that the grillage layer is thin and transparent (the author skipped this step because I needed whole nuts for decoration).
- Let the grillage cool completely. Then break it into pieces. Large pieces can be used to decorate a cake or desserts, and small pieces can be chopped with a knife (grillage crumb) and added to toppings or breakfasts.
- Store the grillage in a tightly closed container for up to 2 months.