Sweet and Salty Nuts
I love this time of the year. Christmas is over and done with and the new year is just around the corner. It's a great time to reflect on the year that's passed, catch up with friends and family and practice some much needed self care. It's also a great to time do all those things you don't get time to do when you're caught up in the busyness of everyday life. For me, one of those things is trying out new recipes and stocking up the pantry with snacks for those days when you just don't have time. Mr J had bought some candied nuts back as gifts for his family when we travelled to Cyprus a few months ago. I love nuts but they were pretty darn sweet! So I got to thinking about how I could make my own, with a little cheeky twist. They had to, of course, be delicious, but also healthier than the commercial version. Below is what I came up with and as it turns out, thrown in a jar with a little ribbon and a hand lettered label, they make great last minute gifts for family for all occasions.
Sweet and Salty Nuts
Lightly salted, slightly sweet mixed nuts. The perfect snack on the go or as a homemade gift.
Prep Time: 2 minutes; Cook Time: 18 minutes; Passive Time: 15 minutes
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp granulated sugar unrefined (coconut or rapadura sugar)
2.5 cups mixed nuts peanuts, cashews, almonds, hazelnuts, macadamias, etc.
1/4 tsp Himalayan Pink Salt or Sea Salt
1/2 tsp cinnamon powder optional
Preheat oven to 150C. Line a baking tray with baking paper.
In a large bowl, combine nuts and set aside.
In a small saucepan, combine coconut oil, maple syrup, granulated sugar, salt and cinnamon (if using).
Stir over medium heat until frothy and bubbling.
Pour sugar mixture over nuts and stir thoroughly to combine to ensure that all of the nuts are evenly coated. Be careful as the sugar mixture will be hot.
Spread the coated nuts out on the baking tray in a single layer.
Bake at 150C for 8 mins.
Remove from oven and stir and re-spread in to a single layer to ensure even roasting. Return to oven for a further 8 mins.
Remove from oven and allow to cool, uncovered, at room temperature (approx. 15 minutes).
Once cool, they are ready to break apart and eat! Store in an airtight container.