Ho ho ho just one more post for the festive season folks! And this is how these sweet and spicy candied nuts should fit into your holiday plans:
Use #1 – Throw it in a glass jar, slap on a ribbon and a tag and voila, edible gift!
Use #2 – Serve it in a bowl and have all your guests nibble at it while you try not to lose your mind in the kitchen and throw your undercooked turkey out the window.
Or just do what I did on the weekend. Plunge your greedy hands in and polish them off with a cold six-pack to wind down after a seven hour marathon shopping spree.
Note to self: do not do all your present shopping in one day. Especially on the weekend before Christmas.
Now lets never speak of that day ever again.
I feel like I could just bleed nuts out of every pore after my binge but I couldn’t help it; it was just way too difficult to stop after one handful. They are, dare I say it, absolutely moreish. I’m whipping up another batch or two of these bad boys as we speak. And then I’m gonna keep them under lock and key until Christmas Day, just in case.
- 80g brown sugar
- 120g caster sugar
- 1.5 tsps sea salt flakes
- 1.5 tsps sweet and smoky paprika (the one I use in Australia is from Masterfoods)
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- A large pinch of chilli powder (use more if you're braver than I am)
- 500g unsalted nuts of your choice (my fave is cashew but in the photos I used peanuts and pecans. Macadamia and almonds are also fabulous)
- 1 egg white, room temperature
- 1 Tbl water
- Preheat oven to 150°C. Mix sugars, salt, spices, pepper and chilli together, making sure there are no lumps.
- Beat egg white and water until loosened and frothy then stir through the nuts to coat evenly. Sprinkle nuts with sugar mixture, and toss until evenly coated.
- Spread nuts in a single layer on a baking tray lined with parchment paper. Bake for 30 minutes, stirring occasionally if you wish. Remove from oven and leave to cool down. When it is cool enough to handle but it's still soft and pliable, separate the nuts and leave to cool completely. Break up any remaining clusters before storing in an airtight container.
- Or just eat immediately :)