I made a great salad last night: Spring farmer’s market greens, scallions and fresh parsley, crisp Mutsu apple, feta, and these nuts, all dressed with a simple vinaigrette. It was like the promise of Spring, which is a long time coming this year: we had a brief foray into temps in the 50’s yesterday (yippee!) but snow is back in the forecast for tomorrow. Oi.
Of course, I did not manage to take a picture of said great salad, nor the sweet corn chowder that I have yet to tell you about, or the ridiculously easy and incredibly delicious chocolate chipotle cake that I made for the first time for yesterday’s dinner. Ah, well; all in good time. I did, however, manage to photograph the sweet & spicy roasted nuts, for which you’ll thank me if you try out the recipe. Simple, quick, healthful, crunchy, spicy, sweet, salty, addictive: the best thing this side of bacon. You’re welcome.
Adapted from Honey-Roasted Walnuts in Homegrown: Pure and Simple by Michel Nischan
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Maple Honey Roasted Nuts
INGREDIENTS
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/4 cup raw sugar (organic turbinado)
- 1/2 tsp coarse sea salt
- 1/4 tsp cayenne pepper
- 1 cinnamon stick (or 1/4 tsp ground cinnamon)
- 2 cups raw, unsalted mixed nuts (I used walnuts, almonds and cashews)
METHODS
- Preheat oven to 350 degrees F.
- In a small saucepan, combine maple syrup, honey, sugar, salt, pepper, and cinnamon. Bring to a simmer and, stirring occasionally, cook until sugar dissolves. Add the nuts, stir to coat and simmer over low heat for about 5 minutes, until the nuts become fragrant.
- Prepare a baking sheet with a Silpat or wire rack. Place a colander over a heat-proof bowl. Drain nuts (reserve spiced honey for another use) and quickly, while still warm, spread over the baking sheet in a single layer. Roast in the preheated oven for 8 – 10 minutes, or until lightly browned. Let cool completely in the pan; nuts will crisp as they cool.
Yields about 2 cups.
- These are great as a snack, but also in a salad, in muffins or quickbread, with the honey they can be a wonderful glaze for a cake (coffee, pound or cheese). Packaged in a lovely jar, they make a nice hostess gift at the holidays or any time of year.
- Reserve the leftover spiced maple honey to stir into yogurt, sweeten a salad dressing, or add to mustard for instant honey-mustard glaze.
STORE
Store at room temperature, in an airtight container, for about 1 week. In hot weather, they can get very sticky, so refrigerator or freezer storage is recommended.
SEASON
Year round.
Those look so fabulous. They’d make wonderful gifts too!
And beautiful photographs they are. I love spiced nuts on salads and it would be great to make my own. I’m going to try this!
It’s so easy, Shae; you’re going to wonder what took you so long. I should note that these are just barely spiced for me: spiced, but not spicY, you know? So adjust accordingly.
I will definitely make these – all about maple syrup these day.
Thanks for sharing!
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are these nuts sticky to the touch?
i’m just wondering about snack portability…
Hi Maxine,
They are a bit sticky; not remarkably so, you don’t feel the need to wash your hands after snacking, but they do have a tendency to stick together. It is weather-related as well: in the summertime, I would not try to put these into a Ziploc bag for fear that they would just be a sticky mess in the bottom. But in cold weather like now, they are fine in a plastic bag.
I’ve often thought that if you left the sugar out of the initial syrup, then tossed the nuts in 1/4 cup of sugar after they’ve crisped, you would add a little crunch and eliminate any stickiness; but I haven’t tried it yet.
oh these do look good! my appetite is finally back and i must say your photos are literally mouth watering. i haven’t tried roasting nuts in honey et al. yet. but i’ve a sneaky feeling it’s going to be similar to my mustard making fate. like, so easy, who knows what i was waiting for? 🙂
These are so pretty and I love the idea of reserving the leftover spiced maple honey to stir into yogurt. I’m sure I’d love it drizzled over some Greek yogurt. Thanks.
This I will do, and probably tomorrow. I love nuts and eat them often.