I seriously cannot recommend these Healthy Caramelised Nuts enough! An insanely moreish but guilt-free snack that only takes 5 minutes to make! They’re also so much healthier than shop-bought flavoured nuts as they’re not encrusted in salt/sugar, but still full of flavour.
All you need to make these is a bag of nuts, a frying pan and a few basic ingredients that you’re likely to have in your store cupboard anyway and they only take 5 minutes to prepare!
You can use any nuts you want: almonds, peanuts, hazelnuts, macadamia nuts, pecans, walnuts, brazil nuts, pistachios..
Pumpkin or sunflower seeds also make great additions!
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 300g mixed nuts
- 1 tablespoon water
- 1 tablespoon olive oil (or vegetable oil)
- 1 tablespoon honey (or agave/maple syrup)
- 3 tablespoons sugar
- Pinch of ground black pepper
- 1/2 tablespoon salt
- Heat the water, oil and honey in a large frying pan until it starts to bubble (this should happen very quickly)
- Add the nuts and stir until they’re coated with the oil and honey mixture – do this for around a minute until they’re slightly brown and crispy (it’s really important to make sure you don’t overcrowd the pan, as the nuts will become much crunchier if they’ve got more room, so do it in two batches if necessary)
- Add the sugar, salt and black pepper (mix these in a bowl first so that the flavours will be evenly spread out) and stir into the nuts
- Keep the pan on a medium heat and stir continuously for a few minutes – the nuts should become nicely caramelised quite quickly
- Remove from the pan from the heat as soon as you think the caramel coating has reached the right consistency (be careful to not heat for too long as the sugar will burn very quickly)
- Spread the nuts out over a plate or a sheet of baking paper, separating out any clumps, and leave them to dry out for a while – they may be quite soft at this stage, but ready to eat once they’ve cooled down (they should eventually become crunchy and with a crisp outer layer)