Candied nuts are a great bar snack that will satisfy the after work craving for both sweet and salty. Crunchy candied nuts not only make a delightful snack they can be used as toppings for salads, desserts or even as a garnish. Additionally, they can be incorporated into baked goods such as cookies, muffins, puddings, cakes and tarts.
Why not experiment with our range of botanically infused simple syrups. There are endless possibilities for combining simple syrups with your favourite herbs or spices to mix your own candied nut flavours.
Ingredients
- 450 g unsalted mixed nuts
- 50ml Rosemary Simple Syrup
- 25g brown sugar
- 2tsp salt
- 1tsp smoked paprika
- 1tsp ground cinnamon
- 1tsp mixed spice
- 1/2tsp cumin
Instructions:
- Preheat oven to 180 degrees.
- Pour rosemary syrup into a mixing bowl.
- Add sugar, salt and spices and mix together.
- Add nuts to the spice syrup.
- Stir the nuts through the spice syrup to coat.
- Line a baking tray with baking paper
- Spread nuts out evenly over the tray so they don’t overlap.
- Bake for 8-10 minutes.
- Remove nuts from oven.
- Sprinkle extra salt over the nuts while they are still hot.
- Allow the nuts time to cool to harden the caramel like coating.
- Serve nuts to accompany a rosemary gin and tonic.
- Store the remaining nuts in an airtight container to preserve their crunchiness.