Salt and Pepper Candied Nuts

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 and 1/2 cups raw almonds, unsalted
1 cup raw pistachios, unsalted
1 cup raw pumpkin seeds, unsalted
1/4 cup coconut sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/4 teaspoon ground clove 

Makes 3 cups candied nuts

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Instructions

1.  Preheat oven to 350ºF/180ºC. Place pistachios and almonds on a baking sheet and toast in oven for 8 minutes just until they start to brown and pop. Add pumpkin seeds and toast another 3 minutes. Do not let nuts and seeds burn!
2.  Remove from oven and toss into a skillet pan over medium heat. Add in coconut sugar and all spices, including salt.
3.  Reduce heat to low and let cook while stirring constantly in skillet. The coconut sugar will caramelize and coat the nuts mixture. Remove from heat and let cool completely before breaking candy into chunks. Store in a cool dry place.

Photos by Milkshake Creative

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