Recipes

Sweet and Savoury Nuts
Yield: 6
Ingredients:
Sweet and Savoury Nuts

* 1/3 cup sugar (75 ml)
* 3/4 tsp cayenne (3 ml)
* 1/2 tsp salt (2 ml)
* 1/3 tsp coriander (2 ml)
* 1/4 tsp ground cinnamon (1 ml)
* 1/8 tsp ground all spice (.5 ml)
* 1 large egg white
* 2 tsp vegetable oil (10 ml)
* 1 cup pecan halves (250 ml)
* 1 cup roasted almonds (250 ml)


Directions:
Sweet and Savoury Nuts

1. Line a baking sheet with parchment paper.
2. Preheat oven to 300 F.
3. In a bowl mix sugar, cayenne, salt, coriander, cinnamon, and all spice.
4. Whisk in egg white and vegetable oil. Stir in pecan halves, and roasted almonds. Spread nuts in a single layer over a parchment paper lined baking cookie sheet. Bake in oven, stirring frequently to ensure sugar mixture evenly coats nuts. Bake for 20-25 minutes.
5. When golden, take nuts out of the oven and allow them to cool for about 5 minutes. Loosen them from the parchment paper if they are stuck and allow to cool completely.
6. Serve and enjoy. Store them in an air-tight container and in a cool place.

Orange Macadamia Tarts
Yield: 4

For a decadent dessert, serve Orange Macadamia Tarts with White Chocolate Ice Cream (recipe available on this website).
Ingredients:
Pastry

* 1 1/2 cups all purpose flour
* 1 tbsp sugar
* 1/4 tsp salt
* 1/2 cup unsalted butter, cut into pieces and chilled
* 3 tbsp to 4 tbsp cold water

Filling

* 1 1/3 cups macadamia nuts, roasted
* 1/4 cup dark brown sugar, packed
* 2 tbsp golden corn syrup
* 2 tbsp unsalted butter, melted
* 1 egg
* 2 tsp orange zest


To Assemble

1. ORANGE MACADAMIA TARTS: For pastry, combine flour, sugar and salt. Cut in butter until dough is an even, crumbly texture. Stir in cold water and mix just until dough comes together. Shape into a disc, wrap and chill for 15 minutes.
2. Preheat oven to 350° F. Cut pastry into 4 equal pieces. On a lightly floured surface, roll each piece to just less than ¼ - inch thick. Line 4 4-inch tartlette shells with pastry and trim edges. Chill for 10 minutes. Place shells of a baking tray and line with aluminium foil and weigh with pie weights, rice or beans. Bake 15 minutes, then remove foil & weights and continue baking for 10 more minutes, until centre of shells are dry and edges are light brown.
3. For filling, pour 1/3 cup of macadamia nuts in each tart shell. Whisk brown sugar with corn syrup, melted butter, egg and orange zest until smooth. Pour over macadamia nuts. Swirl macadamia nuts around to coat. Bake tarts for 18 to 20 minutes, until set and nuts are light brown.
4. Serve with White Chocolate Cream Ice Cream (recipe available on this website).

Spicy Ginger Candied Nuts
Yield: 4
Ingredients:
Spicy Ginger Candied Nuts

* 1/2 cup sugar (125 mL)
* 1 tsp ground ginger (5 mL)
* 1 tsp cayenne pepper (5 mL)
* 1/4 cup kosher salt (50 mL)
* 1/4 cup honey (50 mL)
* 2 tbsp water (25 mL)
* 4 cup whole almonds (1 L)


Directions:
Spicy Ginger Candied Nuts

1. In a large bowl combine, sugar, ground ginger, cayenne pepper and salt. Reserve.
2. In a large skillet over medium-low heat, combine honey and water. Bring to a boil, then add almonds. Stir for about 2 minutes, or until liquid disappears, and nuts begins to dry.
3. Quickly add nuts to sugar mixture and toss. With a perforated spoon take nuts out of mixture and place on a baking sheet to dry. The nuts need to dry for minimum of 1 hour. Can be made 2 days in advance. Store in an air-tight container.