Salty Sweet Spiced Nuts
Recipe by Marnie Nitschke, Accredited Practicing Dietitian at Fork That Nutrition & Cockatoo Grove Ambassador.
If you’re trying to get into healthier snacking habits, this is a great way to do it. Sweet and salty spiced nuts make a great pre-dinner or picnic nibble, and if you portion them into 30-40g small containers for snacks at work, your future self will love you.
INGREDIENTS:
- 4 cups (~200g) walnuts, cashews, almonds, brazil nuts, macadamias and pepitas
FOR THE SYRUP:
- 50mL water
- 50g sugar
- 1/2 tbsp vanilla extract
- zest of one lemon or orange
FLAVOURINGS:
- ¼ cup extra virgin olive oil ( I used Signature)
- 2 tbsp maple syrup
- 1 tsp fine salt
- plenty of cracked pepper
- ¼ tsp cayenne pepper
- ¾ tbsp smoked paprika
- ½ tsp sumac
- ½ tsp cinnamon
METHOD:
- Add the sugar, water, lemon zest and vanilla into a small saucepan and bring to the boil, simmer for ~5 minutes until sugar is dissolved and the mixture has reduced slightly.
- Preheat the oven to 160c fan forced, and line 1 or 2 baking trays with baking paper or a silicon mat.
- Combine nuts/seeds with the sugar syrup mixture and flavourings, tossing well to coat evenly, then spread out on the baking tray (try to ensure they are not too crowded / clumped or cooking will be uneven).
- Place in the oven and cook for ~25 minutes, turning once or twice. When golden brown and fragrant, remove from the oven, sprinkle generously with sea salt flakes and allow to cool for 15 minutes.
- Break up any big clumps that form when the syrup hardens (or don’t! I love them), then serve, or store in an airtight container for up to 2 weeks.
