Spiced Maple and Smoked Paprika Nut Mix
Ingredients
- 100 gAlmond with skin (whole)
- 100 gWalnut kernel (halved)
- 100 gHazelnut (whole)
- 100 gSalted pecans (whole)
- 3 tbspMaple syrup
- 1 tbspSunflower oil
- 1 tspSmoked paprika
- 1 pinchCayenne pepper
- 1 pinchGray sea salt
Method
A crunchy spiced sugar crust that snaps when bitten. The richness of the nuts is balanced by a hit of chili and the depth of smoked paprika.
- 1
In a mixing bowl, combine almonds, hazelnuts, walnuts, and pecans. Pour in the sunflower oil and maple syrup. Mix vigorously until every nut is glossy and well-coated.
- 2
Sprinkle the smoked paprika, Cayenne pepper, and a pinch of grey sea salt. Stir again. The spices should adhere evenly to the syrup coating without clumping.
- 3
Spread the mix on a tray without overlapping. Roast at 170°C. When the aroma of toasted nuts fills the kitchen and the syrup bubbles, it's ready. Stir halfway through.
- 4
Let cool completely on the tray. This is when the sugar hardens and becomes brittle. The mix must be dry to the touch before serving.
Frequently asked questions
How do you get this dish right?
- Don't overcook: the sugar continues to brown for a few moments after leaving the oven.
- Waiting for complete cooling is key to achieving that signature crunch.
- If using pre-salted pecans, be very light with the extra sea salt.
How long does this dish keep?
Store in an airtight jar at room temperature for up to two weeks.
