Wow, what a whirl-wind year this has been - I can't believe another Christmas is here and before you know it, it will be a new year! If you've been following me over the year I hope you have tried some of my recipes and enjoyed my food journey and if this is your first visit to Eat In Style, welcome and I look forward to sharing my favorite recipes with you in the coming year.
Today's recipe is something of a match made in heaven and I have literally gone nuts for these nuts!
Festive vibes aside, these fresh nuts are roasted to perfection, tossed in a delicious maple syrup, warm cinnamon & a vanilla coating that is oh so moreish! You can literally whip these babies up in around 15-20 minutes and once you try them, you are going want to keep a jar of these on hand for whenever you are peckish or caught out last minute without a gift - because packed in a cute jar they make a lovely personal and thoughtful present!
There isn't a lot of sugar or salt to worry about and the healthy fats and cinnamon have so many health promoting properties - they really are a guilty-free pleasure!
If using hazelnuts in this recipe use hazelnuts that have the skin removed. Almonds with the skin on are fine.
A food grade flexible, heat-safe silicon spatula works well to stir the syrup and easily toss the nuts in the saucepan
A non-stick saucepan makes working with the syrup and clean-up afterwards much easier
Please use genuine maple syrup for best results (and to also reap its nutritional benefits) instead of cheaper maple flavoured syrup
These nuts make a great addition to salads and add fabulous crunch and flavor
These store well in the fridge and will keep easily for a couple of months in an airtight container
YOU WILL NEED
4.5 cups | 675g | 24 ounces fresh raw nuts almonds, hazelnuts, cashews, pecans, walnuts (whatever you like really)
3 tablespoons coconut sugar or caster/granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional)
Maple Syrup Coating
4 tablespoons maple syrup
1 tablespoon water
2 teaspoons coconut oil (or vegetable oil)
2 teaspoons vanilla extract
1+1/4 teaspoons cinnamon
1/2 teaspoon salt
Preheat the oven to 180°C | 350°F.
In a medium sized mixing bowl, combine the sugar and salt and set aside.
Line a large baking tray with baking/parchment paper, add the nuts and spread evenly in a single layer and bake for 10-12 minutes or until you can smell their aroma. Remove from the oven and set aside.
In a medium sized non-stick saucepan combine the maple syrup, water, oil, vanilla extract, cinnamon and salt and bring to a gentle boil.
Reduce the heat slightly, toss in all your nuts and stir quickly to combine and continue until there is no liquid pooling in the saucepan and the nuts are well coated - this happens pretty quickly, if it isn't turn your heat up slightly and keep stirring until it does.
Add all the nuts into the sugar/salt mix and toss until well coated.
Pour the almonds back onto your lined baking tray, again in a flat layer and separate as needed. Allow to cool completely as the nuts crisp up as they cool.
Once cool, store in an air-tight container or serve and enjoy!
MAKES A GENEROUS 4.5 CUPS