This week’s recipe uses both almonds and walnuts. It may surprise you to learn that almonds are from a medium-sized tree in the Rosaceae family, and the genus, Prunus, whereas walnuts are from the tree belonging to the Juglandaceae family, in the genus, Juglans. While these nuts come from quite different botanical sources, the results are the same: all nuts contain natural sources of energy and protein, and are packed with antioxidants, vitamins, minerals and omega-3 fatty acids.
2 tbsps. caster sugar
2 tbsps. dried curry powder
2 tsps. ground cinnamon
½ tsp dried chilli flakes
4 tsps. salt
Ingredients for the sugar syrup:
200gms caster sugar
1. Preheat oven to 170oC and line two baking trays with baking paper
2. Mix the almonds and walnuts together and spread out evenly across the two baking trays. Toast the nuts for 5 minutes on one side and then turn them over to roast for a further 5 mins. Remove from the oven.
3. Mix the seasoning ingredients together in a large bowl.
4. To make the sugar syrup, heat sugar and water in a medium sized saucepan over a medium heat until sugar has dissolved. Remove from heat.
5. Add one tray of nuts to the sugar syrup and stir to combine. Drain the nuts from the sugar syrup using a colander. Make sure that you retain the sieved sugar syrup for the next batch of nuts.
6. Toss the syruped nuts through the seasoning ingredients.
7. Shake the nuts free of the seasoning ingredients and return them to the tray to bake in the oven for another 5-10 minutes.
8. Stir the second tray of nuts through the sieved syrup.
9. Toss the second tray of nuts through any remaining seasoning ingredients and return them to the tray to bake in the oven for another 5-10 minutes.
10. Cool the trays of nuts down then combine the nuts from both trays to make the savoury and sweet nut mix.
You can add the cooled nuts to jars and give them to neighbours, friends and family members as gifts. We promise they’ll be delighted and come back for more.
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