Virtually any combination of nuts will work in this crunchy-chewy hamantaschen filling; just make sure the final amount totals 1½ cups (190 g). We like using a mild honey in this recipe so the flavor doesn’t overpower the nuts and the cookie. For our hamantaschen recipe, see here.
What you’ll need
Medium Saucepan
$60 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Rimmed Baking Sheet
$32 At Amazon
Recipe information
Yield
Makes enough for 24 cookies
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Toast ½ cup (65 g) raw pecans, ½ cup (60 g) raw pistachios, and ½ cup (65 g) raw walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly, then coarsely chop.
Step 2
Transfer nuts to a medium saucepan and add ½ cup (160 g) honey, 2 Tbsp. unsalted butter, cut into small pieces, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. vanilla extract, and ¼ cup water; cook over medium heat, stirring often, until syrup thickens and starts clinging to nuts, 6–8 minutes (an instant-read thermometer should register 235°). Let cool before using.
Do ahead: Filling can be made 3 days ahead. Cover and chill.
