Candied Nuts and Cherries
|1-1/2 cup ||hazelnuts|
|1-1/2 cup ||whole almonds|
|1-1/2 cup ||whole cashews|
|1-1/2 cup ||dried cherries or |
|1/4 cup ||water|
|3 ||tbl. honey|
|pinch of salt|
|oil for greasing foil|
|1 tsp. ||cinnamon|
|1 tsp. ||nutmeg|
|1/4 cup ||raw or |
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Preheat oven to 350 degrees. Toast hazelnuts on a cookie sheet for 8 minutes until a shade darker. Monitor carefully as they can burn quickly.
When they are cool enough to handle, grab a handful and rub the nuts against each other to remove the loose skins. It's not necessary to be too perfect. Not all skins will come off.
Oil the foil on the baking sheet. Combine all nuts and cherries in a bowl.
Bring sugar, honey, salt, and water to a boil in a small pot. Stir until sugar is dissolved completely. Remove from heat and add nut mixture, stirring to combine. Add spices and stir thoroughly. Pour nut mixture onto the prepared baking sheet in one layer. Sprinkle coarse sugar over top and stir carefully to coat.
Roast on middle rack of oven until golden brown, about 10 minutes, stirring occasionally. Spread another piece of oiled foil on a work surface and pour finished nuts out, breaking apart any clusters.
Nuts will keep for one week in an airtight container.