Spiced Candied Christmas Nuts
These nuts are spiced with cumin, cinnamon ginger and cayenne, with a delicious, crunchy sugar coating. They’re incredibly moreish and a firm favourite amongst my family. They’re perfect for gifting, entertaining, snacking and even sprinkling over a winter salad for some extra crunch and sweetness.
Ingredients
- 500 grams mixed nuts I use a mixture of pecans, walnuts, hazelnuts, cashews, almonds and brazils
- 1/2 tsp cayenne pepper
- 3/4 tsp cumin
- 1 1/4 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 100 grams white sugar
- 1 tbsp butter I use vegan
- 3 tbsp water
Instructions
- Preheat your oven to 175 degrees celsius and line a large baking tray with baking paper
- Add the nuts to a medium sized bowl along with the spices and salt and stir well
- Add the butter, sugar and water to a sauce pan and heat until boiling, let it boil for 1 minute
- Remove the saucepan from the heat and pour this mixture over the nuts and mix well
- Add the nuts to the baking sheet and arrange in a single layer (try not to let the nuts be clumped together)
- Bake for 9-10 minutes then remove the tray from the oven and stir the nuts around. Return the nuts into the oven for a further 6-7 minutes until golden brown. Remove from the oven and immediately slide or lift the baking paper with the nuts and move onto a cool surface/countertop (don’t leave them to cool on a hot tray!)
- They will get crunchy as they cool - once completely cooled store in airtight containers
- *Will keep for upto 1 week in airtight containers at room temperature and 1 month in the fridge.