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Sugared and Spiced Nuts - Two Ways

Thursday, 19 December 2013

These are a fab last minute gift or Christmas nibbles idea, simple and really moreish.  I used Kilner Jars to package mine as the jars keep the contents really fresh and are handy for so many things once the contents have been eaten. 

Sugared and Spiced Nuts - Saucepan Method

350g mixed nuts
220g caster sugar
250ml water
1 tsp ground cinnamon

Line a large baking tray with non stick baking paper.  Combine all the ingredients in a saucepan.  Stir over a low heat until the sugar has completely dissolved.

Bring to the boil.  Boil steadily, uncovered, for 10 minutes.  After 10 minutes, start to stir the mixture, keep stirring until the sugar crystallises around the nuts.  Turn out on to the prepared tray and leave to cool before separating the nuts and storing in airtight jars or packaging in cellophane bags.

Sugared and Spiced Nuts - Easy Oven Method

100g icing sugar
2 tsp ground cinnamon
350g mixed nuts

Preheat your oven to 180°C/160°C Fan.  Line a large baking tray with non stick baking paper.

Combine the icing sugar and cinnamon in a bowl.  Put the mixed nuts in a colander and thoroughly rinse under cold water.  Tip the wet nuts onto the prepared baking tray.  Sift the cinnamon and icing sugar mixture over the nuts and toss them until they are well coated.

Roast the nuts for about 20 minutes, tossing once or twice, until fragrant and browned.  Cool on the tray.  Separate the nuts and store in airtight jars or package in cellophane bags.


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