Sumac and Honey Candied Nuts
Salty, sweet, spicy, crunchy… There isn’t a note these nuts don’t hit. They’re even tart thanks to the use of sumac. The deep-red powder is made from ground-up sumac fruit and has a tangy, lemony flavour. Letting the nuts, spices (including cumin and cayenne) and honey mingle in the pan for a minute helps create […]
Ingredients
- 3/4 cup (75 g) walnut halves
- 1/2 cup (85 g) whole almonds
- 1/4 cup (35 g) shelled pistachios
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) honey
- 2 tsp ground sumac
- 1 tsp ground cumin
- 1/8 tsp cayenne pepper
- 1/2 tsp fleur de sel
Instructions
- In a non-stick skillet over medium heat, roast the nuts in the oil for about 5 minutes, stirring frequently. Add the honey and spices. Continue roasting for 1 minute, stirring to coat. Remove from the heat. Sprinkle with the fleur de sel and mix thoroughly.
- Spread the nuts on a silicone mat or sheet of parchment paper. Let cool completely before serving. The roasted nuts with honey and sumac will keep for 1 month in an airtight container at room temperature.
Salty, sweet, spicy, crunchy… There isn’t a note these nuts don’t hit. They’re even tart thanks to the use of sumac. The deep-red powder is made from ground-up sumac fruit and has a tangy, lemony flavour. Letting the nuts, spices (including cumin and cayenne) and honey mingle in the pan for a minute helps create an even coating so no nut is left out.