Saturday, February 1, 2014

Candied Spiced Macadamias

These are one of my all-time favorite snacks... slash glam cheese platter accompaniments, plus a great gift for the holidays. And they're easy to make -- healthy -- AND easy to eat!

I make two versions of these -- one with herbs de Provence. The other with a spicy cayenne-cumin-curry mix.

The spice mix, I feel, goes best with some salted macadamias as a base. The herbs de Provence go well with salted mixed nuts. But the fun here is being creative with making up a combination that suits you!

Here's the basic recipe -- feel free to experiment and try new combinations as you see fit

Spiced Candied Nuts

2 cups salted mixed nuts (if you don't use salted nuts, then add salt to taste, well)
1/2 cup honey, plus more if desired
2-3 tablespoons spice mix (herbs de Provence or 1/3-1/3-1/3 cayenne-cumin-curry)

In a large (10-12") skillet, heat up nuts over medium high heat. Add honey and cook until liquid and nuts are all coated. Add seasonings, distributing well. Stir well and cook 1-2 minutes longer, until honey starts to caramelize. Pour onto silpat or parchment paper, and cool completely.

Serve with an array of cheeses (Fromager D'Affinois and Humboldt Fog), fig jam, and fruit... or with a hearty kale or arugula salad... or snack plain alone!

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