Honey lacquered nuts from Sweet Sugar, Sultry Spice: Exotic Flavors to Wake Up Your Baking (page 155) by Malika Ameen

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Notes about this recipe

  • tmjellicoe on August 04, 2025

    These nuts are well flavoured. They have been a pain to make though. The first time I used oiled parchment to cook the mixture on as per instructions, they were difficult to peel off the paper once cooled. So, the next time I thought it would be easier to just cook them on a greased sheet pan. It was worse. They shellacked to the bottom and I had to chip away at removing them, while fending the dog off from eating bits that went flying. One may be to remove the mixture from the pan as soon as you salt them, before they cool. I’ll try next time once before crossing this one off the list.

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