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.
1 heaping T brown sugar
1 T SOOC Extra Virgin or Flavoured Olive Oil
1 T SOOC White or Dark Balsamic Vinegar
1/4 t Saltwest Sea Salt Infusions – or to taste
1 C of roasted mixed nuts (if you use salted you can omit the salt above)
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 silicon 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 a air tight container.
Combos to try:
Persian Lime Olive Oil & Coconut White Balsamic
Blood Orange Olive Oil & Chocolate Dark Balsamic
Harissa Olive Oil* & Cinnamon-Pear Dark Balsamic
*sub Chipotle if Harissa is too spicy
Sesame Oil and Honey-Ginger White Balsamic