Posted by Gregorie / November 28th 2014

Smokey Salted Maple Nuts

 "These nuts are great to make in the run up to Christmas and they can keep for ages in an airtight container. Whenever you put some out for peckish people, they will undoubtably always ask where you got them. When you reply "Oh, I made them myself!" the looks of awe and envy are very rewarding! Using Peat Smoked Hebridean Sea Salt gives the nuts a rich depth of flavour and is an extra taste note that's hard to beat."

Ingredients

2 x tablespoons light muscavado sugar

100 ml maple syrup

4 x tablespoon vegetable oil

3 x tablespoons Peat Smoked Hebridean Sea Salt

200g whole almonds with the skin on

250g Peanuts with skins on if possible

100g Pecan halves

Method

Pre-heat the oven to 200 degrees c

Mix the oil, syrup, sugar and 2/3 of the salt in a pan. Use a little heat just to make sure that everything combines well but you don't want to start cooking the sugar.

Once the salt mixture is combined add in all the nuts. Mix the nuts well to make sure they all have a good coating of the mix. Lay the nut mix out on to a roasting tray and bake in the oven for about 15 minutes.

Stir and mix the nuts every 5 minutes or so and make sure that you don't over-cook them or burn the sugar. They should be golden brown.

Once roasted take the nuts from the oven and spread them out on baking paper and allow them to cool. While the nuts are cooling sprinkle the remaining salt over them.

When they are cool you can separate them from the paper and place them in an air-tight container and bring some out whenever required.

They go particularly well with a glass or two of prosecco.