Wrap them up or keep them well-stored in a container, these addictive candied nuts are great as gifts, or even just for your enjoyment alone. While we used almonds, macadamias and pecans for a classic mix, feel free to toss in any nuts of your choice – and as many kinds as you’d like.
- 1 cup (220 g) caster sugar
- ½ cup (125 ml) water
- 1 cup (160 g) blanched almonds
- 1 cup (140 g) macadamias
- 1 cup (120 g) pecans
- 40 g butter, chopped
Combine sugar and water in a medium heavy-based saucepan. Stir over heat, without boiling, until sugar has dissolved. Boil, uncovered, without stirring, until temperature reaches 116 C on a candy thermometer (or when a teaspoon of syrup dropped into a cup of cold water moulds easily with fingers into a soft ball).
Remove from heat, stir in nuts; stir until mixture crystallises. Return pan to heat, stir over low heat for about 15 mins or until nuts turn golden and caramelise.
Turn the nuts onto a large tray; cool slightly. Separate nuts while still warm, then cool completely.
Pack into airtight containers or jars.
TIP This recipe can be made up to two weeks ahead; store in airtight containers in a cool, dry place, but not in the refrigerator. Not suitable to freeze or microwave.