Candied Nuts

Saul learned this technique in his early work experience at Rooney's Restaurant. The process is simple, the timing is everything. We love to spice this recipe up with Ethiopian berberre or herbs from our garden including rosemary and lavender.

Candied Nuts

Ingredients:

1 Lb. Unsalted Pecans, Walnuts, Peanuts, Brazil Nuts, Pine Nuts, Etc.

2-3 Tbl. Agave or Maple Syrup

2 tsp. Sea Salt

1/4 Cup + Cane Sugar

Seasonings of Choice

Process

1. The key with this recipe is to moisten the nuts with the sweetener and then "dry" them again with the cane sugar. Start by adding nuts to bowl and add enough agave or maple to coat the nuts with a thin layer of sweetener. They should be sticky but not dripping. Add salt and seasonings at this point. Then add enough cane sugar that the nuts do not stick to each other, usually about 1/4 cup.

2. Once coated, put nuts in a single layer on a parchment lined sheet tray and bake in a 325 degree oven until the sugar starts to bubble up, around 10-15 minutes. Toss on the sheet tray with a rubber spatula and continue to bake until the sugar crystals are not visible on the outside of the nuts and each nut is coated in a caramelly layer. Remove from oven and immediately transfer the layer of parchment onto a large cutting board of cool sheet tray so they can begin to cool.

3. In order to get individual candied nuts, it is key to break apart clusters as the nuts cool. This can be done with a latex glove, or if you have developed "kitchen hands" like Saul, with your bare hands, but beware of the hot sugar which burns like no else if it sticks to your hands. Continue to break apart nuts while still warm, and then allow to cool fully before storing in an airtight mason jar.