HONEY, OR­ANGE AND ROSE­MARY NUT CLUS­TERS

Better Homes and Gardens (Australia) - - Christmas Baking -

Prepa­ra­tion time 10 mins Cook­ing time 25 mins Makes 5½ cups

150g pe­cans

150g nat­u­ral al­monds 150g nat­u­ral cashews

2 Tbsp honey

2 Tbsp brown sugar

2 Tbsp or­ange juice

1 Tbsp ex­tra vir­gin olive oil 1 tsp finely chopped rose­mary 2 tsp sea-salt flakes

STEP 1 Pre­heat oven to 180°C fan­forced (200°C con­ven­tional). Line an oven tray with bak­ing pa­per.

STEP 2 Put nuts, honey, sugar, juice, oil and rose­mary on pre­pared tray and toss well to coat. Spread mix­ture on tray in an even layer, keep­ing nuts clus­tered (not in a sep­a­rate sin­gle layer). Bake for 25 min­utes or un­til golden brown, turn­ing nuts halfway dur­ing cook­ing. STEP 3 While still warm, sprin­kle with salt, then set aside to cool com­pletely on tray un­til tof­fee coat­ing has turned brit­tle. Serve.

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