Quatre Épices Candied Nuts

• portions: 10 servings
• temps actif: 5 minutes
• temps total: 45 minutes

Ingrédients

1 lb walnut halves

1 cup roasted, salted almonds

1 cup sugar

1¼ cups water

1 tsp salt

½ tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

¼ tsp black pepper

Instructions

Optional: blanche walnuts twice with fresh water to remove bitterness, and let dry completely.

In a nonstick pan, combine the sugar and the water. Bring to a boil. Line a baking sheet with parchment paper, and spray with nonstick cooking spray.

When the water and sugar mixture begins to turn slightly golden, add the salt, cinnamon, nutmeg, cloves, and black pepper. Stir in the almonds and the walnuts so that everything is combined.

Lower the heat to medium, adjusting the heat as necessary to keep the caramel from burning, and keep turning the nuts continuously until the water and sugar have reduced to a thick syrup that coats the nuts. At this point, the mixture will be golden brown.

Using a silicone spatula, spoon the nuts onto the prepared lined and lightly greased baking sheet. Spread them in a single layer, and leave to cool completely. Do NOT touch the hot nuts, as boiling sugar will burn.

Bake at 175°C / 325°F for 30 minutes.

When the candied nuts have completely cooled, separate them with your hands, and sneak at least one handful for yourself before sealing them away in an airtight jar to be plundered by everyone else.

Notes

Quatre épices is a traditional French blend of spices made from cinnamon, nutmeg, cloves, and black pepper (ginger can be traded for the cinnamon, but I think the cinnamon works best for this recipe).

Blanching step from https://youtu.be/N8TCRf36nEY

Nutrition

• Calories: 162 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 282 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 21 g
• Protéines: 3 g