Leaning over the balcony remembering how, in spring, this very spot is heady with the scent of sweet jasmine flowers. Watching our dog totter around the garden, an old lady now with a grey snout and trusting eyes.
Thinking of the morning’s flowing conversation with Fiona at our regular haunt with our regular teas (lemon ginger for me, Turkish apple for her), words skipping from boys to snow to memories to jobs to choir to hopes and back again. Laughing, shaking heads, hushed voices, thoughtful.
Hugging my parents tight, gasping with giggles, knowing that wherever they are will always be home. Darting into the kitchen, a lightbulb idea for a new flavour of sweet-spiced nuts shining in my mind.
Golden syrup’s unique strong-yet-mellow sweetness, rich pecans, buttery walnuts, warm ginger and cinnamon, pops of sesame, sea salt flakes. Heavenly aroma, sticky from the oven, crisp and addictive once cooled.
Golden Syrup Spiced Nuts with Sesame
- 1 cup (110g) pecans
- 1 cup (110g) walnuts
- 1 tb (15ml) coconut or canola oil
- 3 tb (45ml) golden syrup (can substitute any liquid sweetener of your choosing, such as agave, maple syrup, or brown rice syrup)
- 1/8 – 1/4 tsp ground ginger
- 1/8 – 1/4 tsp ground cinnamon
- 1 tb (15ml) sesame seeds
- pinch of sea salt flakes
- Preheat oven to 150°C (300°F) and line a baking tray with baking paper.
- Tip the pecans and walnuts onto the tray and stir to mix.
- In a small bowl, mix the oil, golden syrup, and spices. Pour this over the nuts and toss to coat. Sprinkle over the sesame seeds and sea salt, then stir to combine.
- Bake for around 30 minutes, stirring every 8-10 minutes, until the nuts are lightly toasted and golden. The nuts and syrup will be a little sticky at this point, but will become ridiculously-gloriously crispy once cooled.
- If you can, share this perfection with those you love. Although, sometimes, it’s perfect to make a treat for you-only-you.
Submitted to Ricki’s Wellness Weekend.