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!
Today's recipe is something of a match made in heaven and I have literally gone nuts for these nuts, I love them!
Imagine fresh nuts roasted to perfection, tossed in a very simple maple syrup, cinnamon & vanilla coating that is oh so moreish - see, you want to try them too now don't you! 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!
This recipe is also quite healthy and vegetarian friendly which is a big tick in my book! There isn't a lot of sugar, salt or unhealthy fat added to these nuts but they taste like they should be a guilty pleasure because they are are so, so good!
If using hazelnuts in this recipe use hazelnuts that have the skin removed. Almonds with the skin on are fine. The mix pictured above is a mix of almonds (skin on) and hazelnuts (skin removed).
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
These nuts make a great addition to salads and are a great way to add crunch and flavor
So that is it from me today but before I go here's wishing you a Very Safe & Merry Christmas and a Truly Happy & Joyous Year!
I am really grateful for your love and support and look forward to seeing you in 2018!
YOU WILL NEED
3 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
Maple Syrup Coating
4 tablespoons maple syrup
1 tablespoon water
2 teaspoons coconut oil (or vegetable oil)
2 teaspoons vanilla extract
1 teaspoon 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 all there is no liquid pooling in the saucepan and the nuts are well coated - this happens pretty quickly.
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 will firm up as they cool.
Once cool, store in an air-tight container or serve and enjoy!
MAKES 3 CUPS