This post has been a long time coming. I mean, I actually took this photos back in the super productive period known as Christmas leave. These nuts were my contribution to the New Year’s Games Night I was invited to. There is nothing quite like a bowl of frosted nuts when you’re taking on the cardboard box game. It’s even better when they’ve been frosted in maple syrup.
The inspiration behind this recipe was actually a bag of KP Frosted Maple Syrup Nuts, which I spotted while in Waitrose back in November. Unfortunately, I really don’t like peanuts and the KP mix contained a lot of peanuts! So what does a girl do when the nut mix she’s craving contains peanuts? She recreates the mix with her favourite nuts! And then she adds a bit of chocolate for good measure too!
As far as making chocolate from scratch goes, I cannot take any of the credit for this simple but delicious recipe. I used Deliciously Ella’s recipe as a base for all my chocolates but on this occasion I decided there was no reason to deviate from the plan. All my creative experimentation was needed for my nuts.
To be honest though, this recipe didn’t require too much creativity. 4 tablespoons of maple syrup coating a delicious mix of pecans, almonds and cashews, roasted for around 20 minutes are a low temperature. What is so difficult about that?
- 100g Pecans
- 100g Cashews
- 200g Almonds
- 4-6Tbsp Maple Syrup
- Turn the oven on to Gas Mark 4 (160 degreesC/350 degreesF).
- Put the pecans, cashews and almonds on the baking tray and cover with the maple syrup. Ensure all the nuts are well covered.
- Roast the maple syrup covered nuts for 20 minutes.
- Check after 15 minutes and remove from the oven when they start to brown and/or the maple syrup can be heard bubbling.
- Remove from the tray before the maple syrup cools on non-stick sheet.
- Once cooled, break up the syrup and store the nuts in an airtight jar.