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 Tbsp brown sugar
1 Tbsp UP Extra Virgin Olive Oil
1 Tbsp Traditional Dark Balsamic
1/4 tsp Saltwest Sea Salt Infusions – or to taste
1 Cup 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 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.


Persian Lime Olive Oil
Blood 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