Spiced candied nuts
Sweet, salty and smoky flavours combine beautifully in this recipe to create a crunchy and chewy snack. Your choice of nuts will affect the consistency with almonds generally turning out to be quite crunchy and cashews tending to be more soft and chewy. This snack is versatile and can be enjoyed a number of ways but my favourites include as fuel out on the trails or with a glass of wine / mug of cocoa after work as a treat.
- 1 ⅓ cup of raw/unsalted nuts of your choice (I used a combination of almonds and cashews)
- ¼ cup aquafaba (tinned chickpea leftover juice)
- 1 teaspoon cinnamon
- 1 ½ teaspoons Spanish smoked paprika*
- ½ teaspoon salt
- 3 tablespoons muscovado sugar
- 1 tablespoon coconut sugar
- In a medium bowl, beat/whisk aquafaba until white and frothy, just before soft peaks form.
- Add nuts and stir to ensure each nut is wet and coated with aquafaba.
- Separately, in a small bowl combine the spices, sugar and salt.
- Add the spice, sugar and salt mixture to the aquafaba nut mixture and stir to combine.
- Pour on to Silpat (non-stick silicone mat) or non-stick baking tray.
- Bake in a fan oven at 150 degrees Celsius for 17 minutes.
- After 17 minutes, remove from the oven and move/mix the nuts around so that the sticky sauce that has formed covers the nuts evenly.
- Return back to oven for a further 17 minutes.
- After the second 17 minutes, remove from oven and spread out the nuts a little bit so that they don’t clump in large masses before allowing to cool completely.
- Once completely cooled, remove from Silpat / baking tray. The texture / consistency should be partly crackly and partly sticky.
- Store in an airtight container.
* Spanish smoked paprika is different from ordinary paprika and cannot be compared in terms of flavour so please get hold of the proper stuff. SA folk I got mine at Woolworths for about R29 and it lasts a long time.
You can use a variety of different spice combinations so feel free to get creative! Let me know what you come up with in the comments section below 🙂