Sugared Bird Nests
- 1 cup C&H® Granulated Sugar
- 1/3 cup water
- 1 (6-oz.) package crispy chow mein noodles
- 1 (4-oz.) package pastel candy-covered almonds
Prepare the cupcake pan by greasing each opening. Line greased openings by placing cut strips of parchment paper in a crisscross pattern.
Pour the sugar and water into a skillet. Stir over medium heat to dissolve sugar. Add chow mein noodles; gently stir to coat the noodles. Continue stirring until sugar begins to look like thick syrup. Remove from heat.
Using tongs, grab approximately 1/2 cup of the sugared noodles and place into each prepared cupcake opening, lightly pressing down in the middle to make an indention in the center of each nest. Allow nests to harden for at least 4 hours. Remove each nest by lifting up the parchment paper. Place in an airtight container until ready to serve.
Fill with pastel candy-covered almonds.
If the sugar becomes crystallized in the pan as you are stirring, it has heated too long. Add 1 to 2 tablespoons of water, stir and heat again, watching carefully that it stays in syrup form.