Sweet & Spicy Nuts Recipe

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Sweet & Spicy Nuts Recipe - Makes approx 850g (29 oz)

Ingredients

2 cups (230g or 8 oz) whole almonds
2 cups (230g or 8 oz) pecans
2 cups (230g or 8 oz) walnut pieces
1 1/2 teaspoons (7.5ml) onion powder
1 1/2 teaspoons (7.5ml) chilli powder
1 1/4 teaspoons (6ml) garlic powder
1 1/4 teaspoons (6ml) salt
3/4 teaspoon (4ml) ground coriander
1/4 teaspoon (1ml) ground cumin
1/8 teaspoon (0.5ml) freshly ground black pepper
1/8 teaspoon (0.5ml) cayenne pepper
1/3 cup (85ml or 3 fl oz) water
1/3 cup (70g or 2.5 oz) sugar

Method

Put the almonds, pecans and walnuts into a large bowl, mix well and set aside
Put all of the spices (onion powder, chilli powder, garlic powder, salt, ground coriander, ground cumin, black pepper and cayenne pepper) into a small bowl, mix well and set aside
Put the water and sugar into a small saucepan, bring to the boil, stir and make sure that the sugar is dissolved, keep boiling (and stirring) until the mixture reaches the soft ball stage (see below for a description of the soft ball stage), remove the saucepan from the heat, add the spice mixture that you made and mix well
Pour the sugary and spicy mixture over the mixed nuts in the large bowl and mix well and make sure that the nuts are evenly coated
Tip the coated nuts onto a non-stick baking sheet and spread them out to form a single layer
Heat the oven to 180C (350F)
Put the baking sheet into the oven and bake for 10 to 15 minutes, until the nuts are lightly toasted and fragrant
Remove the toasted nuts from the oven and set aside to cool
When cool, break the toasted nuts into small pieces and store in an airtight jar until needed (as a snack or garnish on salads and rice dishes).

The soft ball stage happens when a sugar syrup is cooked at 115C (240F). You can tell when the stage is reached by dropping some cooked sugar syrup (maybe half a teaspoon measure) into a bowl of very cold water. When you have done this, use your fingers to shape the syrup into a ball. If the syrup has reached the soft ball stage then a ball will form easily and the syrup will flatten when it is taken out of the water.

Recipe submitted by lynley on 15 March 2012

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