SWEET SPICED NUTS – 3 WAYS
Sugar and Spice Walnuts
2 tsp ground cinnamon
1 tsp ground all spice
½ tsp ground ginger
1 tbsp caster sugar
2 tbsp light olive oil
2 cups Lucky Natural Californian Walnuts
¼ cup caster sugar
- In a large bowl combine the dry mix ingredients and set aside.
- Heat the light olive oil in a heavy-based non-stick frypan over a medium heat. Add walnuts and sprinkle over ¼ cup of caster sugar. Cook the nuts while tossing constantly and watching carefully, until the nuts turn golden and the sugar begins to caramelise – this takes about 4 minutes. Immediately remove from the heat and transfer the nuts to the spice mix. Toss to coat the nuts well and set aside to cool.
- Store in an airtight container for one week.
Honey and Ginger Macadamias
30g unsalted butter
2 tbsp honey
2 tsp ground ginger
1 tsp vanilla extract
1½ cups Lucky Natural Macadamias
- Preheat fan-forced oven to 160°C. Line a baking tray with baking paper.
- Melt butter, with honey, ground ginger and vanilla extract in a non-stick frying pan over a medium heat.
- Add macadamias and stir to combine and coat nuts in the butter-honey mixture. Transfer nuts on to prepared baking tray and spread out evenly. Bake for 15 minutes, stirring nuts every five minutes to cook evenly. Remove from oven and leave to cool completely on tray. Store in an airtight container for one week.
Salted Caramel Cashews
3 tbsp of brown sugar
2 tbsp water
40g unsalted butter
1 tsp sea salt flakes
2⅓ cups Lucky Natural Cashews
- Line a tray with baking paper.
- Place sugar, water and butter in a medium saucepan over a medium heat. Stir to dissolve. Cook for 1 minute. Reduce heat to low. Stir in sea salt flakes and cashews, to coat well. Watching carefully, cook for 5-8 minutes, until the caramel turns dark golden and hard ball stage (see note below), being careful it does not burn. Quickly transfer caramelised nuts to prepared tray to cool completely. When cool enough to handle, separate nuts.
These are best eaten the same day.
Note: To test for hard ball stage, have a small bowl of iced water ready. Drop a little caramel mixture into bowl, when it reaches a point where the mixture forms a hard ball in between fingers, it is ‘hard ball’ stage.