Whether for tapas or part of a snack spread, these candied nuts can be summed up in two words: amazingly addictive. For the sea salt, I use our Saltwest Sea Salts in both sweet & savoury infusions. You can also add a 1/2 t of ‘appropriate’ spice – like curry to the Harissa combo.
Ingredients
1 heaping Tbsp brown sugar
1 Tbsp UP Extra Virgin Olive Oil
1 Tbsp Traditional Dark Balsamic
1/4 tsp Saltwest Flor de Sal – or to taste
1 Cup of roasted mixed nuts (if you use salted you can omit the salt above)
Directions
Place the first 3 ingredients in a medium-sized saucepan over medium heat. Stir until bubbling.
Add the sea salt & nuts, stirring constantly for 3 minutes, removing from heat if it starts to smoke.
Use a silicone spatula to remove mixture and spread out on a sheet of parchment paper to cool.
Once cooled, roll the parchment to break up any clumps and store in an airtight container.
Use with
Raspberry Balsamic & Strawberry Spinach Salad
Alternatives
Persian Lime Olive Oil
Fused Orange Olive Oil
Harissa Olive Oil
Chipotle Olive Oil
Sesame Oil
Coconut White Balsamic
Chocolate Dark Balsamic
Cinnamon-Pear Dark Balsamic
Honey-Ginger White Balsamic