Pignolats de Nostredame

• 2 cups pine nuts
• 2 cups sugar
• 2 tablespoons rose water
• 2 tablespoons crushed fennel seeds*

1. Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
2. Toast the pine nuts in the oven or in a saute pan until they are dry and fragrant and lightly browned.
3. In a heavy-bottomed saucepan, heat 1/2 cup water with the sugar and the rose water.
4. Stir until the sugar is just dissolved, and let cook over medium heat without stirring for 20 minutes, or until the syrup reaches 250 degrees.
5. Add the pine nuts and the crushed fennel seeds, and mix quickly with a wooden spoon until the sugar becomes white.
6. Remove from the heat.
7. Using two teaspoons and working quickly, make small disks by dropping heaping teaspoons of the pine-nut mixture on the lined baking sheets.
8. They will flatten themselves.
9. Allow them to dry for a few hours before peeling them off of the paper and serving.
10. The pralines can be decorated, as Nostradamus explains, with little pieces of gold leaf.

nuts, sugar, water, fennel seeds

Taken from www.epicurious.com/recipes/food/views/pignolats-de-nostredame-374107 (may not work)