Equipment
Ingredients
Glaze Base
- 100 g light brown sugar
- 60 g unsalted butter, melted and browned
- 15 g fine sea salt
- 2.3 g ground cinnamon
- ½ g cayenne pepper, ground
The Nuts
- 500 g mixed nuts
Finishing
- 40 g turbinado sugar
Nutrition (per serving)
Method
Preheat your oven to 150°C (300°F). Line a heavy-gauge rimmed baking sheet with a silicone mat or parchment paper to ensure the sugar does not bond to the metal.
In a large stainless steel bowl, vigorously whisk the brown sugar, warm browned butter, sea salt, cinnamon, and cayenne until the mixture is glossy and the sugar has begun to dissolve into the fats.
Introduce the mixed nuts to the bowl. Using a spatula or clean hands, fold the nuts into the glaze until every crevice is thoroughly and evenly coated.
Distribute the nuts across the prepared sheet in a strict single layer. Roast for 35 minutes at 150°C (300°F), using a spatula to turn and redistribute the nuts every 12-15 minutes to ensure uniform caramelization.
Transfer the sheet to a wire rack. While the nuts are still molten, immediately shower them with the turbinado sugar. This creates a crystalline 'crust' that defines a professional candied nut.
Allow the nuts to cool completely on the sheet for at least 20 minutes. As they reach room temperature, the glaze will set into a crisp, brittle shell.
Chef's Notes
- The quality of the nuts is paramount; ensure they are fresh and raw before starting.
- Do not skip the cooling rack step; airflow underneath the sheet prevents the bottom from becoming soggy.
- For a truly Michelin finish, sift the nuts after cooling to remove any excess loose sugar or small broken bits.
Storage
Refrigerator: 1 month — Store in an airtight glass jar to maintain maximum crispness.
Freezer: 3 months — Thaw at room temperature for 1 hour before serving.
Reheating: If nuts become tacky, refresh in a 150°C (300°F) oven for 5 minutes.
