A nibble to serve with New Year’s Eve drinks these also work just as well with walnuts. I like a little heat from cayenne pepper in mine, but this is optional and you can omit if you want.
Prep time: 10 minutes/Cook time: 15 minutes/Yields: 500ml jar
Ingredients:
200g (2 cups) pecan halves
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp cracked black peppercorns
¼ tsp cayenne pepper (optional)
Finely-grated zest of 1/2 orange
100g (1/2 cup, packed) brown sugar
3 tbsp orange juice
Sea salt
Method:
Pre-heat your oven to 175°C (350°F) and spread the pecan (or walnut) halves in an even layer on a medium-sized baking tray. Transfer to the centre of you pre-heated oven and toast, stirring occasionally, until the nuts are fragrant (about 8 to 10 minutes).Mix together the spices and orange zest in a small bowl, beating with a fork to combine.
Line a medium-sized baking tray with baking parchment.
Place a medium-sized non-stick pan over medium heat. Once hot add the brown sugar and orange juice. Bring to a rolling boil then cook, stirring constantly, for 1 minute.
At this point add the toasted nuts, folding into the sugar mixture so all the pieces are evenly coated. Cook, stirring frequently, until no sugar mixture pools in the bottom of the pan when nuts are stirred (about 3 to 4 minutes). Working quickly, take the pan off the heat and stir in the spice and zest mix, stirring until nuts are fully coated.Transfer the nuts to the prepared baking tray and season with salt. Let cool completely before serving.
