Description
A glass transition of supersaturated sucrose syrup with embedded nut particulates.
Technical
Sucrose undergoes thermal decomposition to fructose and glucose (inversion) at 160°C, then forms an amorphous solid upon rapid cooling below its glass transition temperature (~50°C). Embedded nut proteins undergo Maillard reactions at the interface.
Culinary Significance
Creates a stable, shelf-stable matrix that encapsulates nuts while delivering both crunch and caramel flavors.
Science
Primary Reaction
Sugar glass formation + Maillard browning
Parameters
Temperature
155°C optimal
150°C to 160°C range
Time
12 minutes
8 minutes – 15 minutes
Equipment
Heavy-bottomed saucepanCandy thermometer (±1°C accuracy)Marble slab or silicone mat