{"id":53199,"date":"2024-11-22T11:50:31","date_gmt":"2024-11-22T11:50:31","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=53199"},"modified":"2024-11-30T11:28:23","modified_gmt":"2024-11-30T11:28:23","slug":"black-garlic-festive-nuts","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-festive-nuts\/","title":{"rendered":"Black Garlic Festive Nuts"},"content":{"rendered":"\t\t

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Black Garlic Festive Nuts<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Crunchy, sticky, sweet and spicy nuts, with a distinctive burst of umami saltiness from Black Garlic Sea Salt. They are completely irresistible!<\/p>\n
Memories for family and friends<\/span> <\/strong>– every Christmas we would give Dad (Alan) a tin of mixed nuts; he absolutely loved them, especially macadamia nuts. BGK\u2019s Black Garlic Festive Nuts have the addition of aromatic fresh rosemary. Rosemary is an emblem of remembrance. One of our cherished memories of Christmas Day is Dad opening his stocking and acting surprised every year when he received a tin of nuts! BGK used to make these nuts for him as a \u2018biting\u2019 and always served them with a glass of champagne or two – happy memories. RIP Dad\/Grandad \u2013 this recipe is for you. Love and miss you loads xxxxxxx<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u00a0Pr<\/strong>ep: <\/b>5 mins | Cook: <\/b>5 mins | Makes<\/strong>:<\/b> 450g | V<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
400g mixed unsalted nuts \u2013 cashews, blanched almonds, shelled pistachios<\/li>
25g butter<\/li>
2 tbsp Black Garlic Sugar<\/span><\/strong> or soft light brown sugar<\/li>
2 large pinches of ground cinnamon<\/li>
\u00bc tsp cayenne pepper<\/li>
1 tsp ground cumin<\/li>
1 tsp smoked paprika<\/li>
2 tbsp hot honey<\/li>
25g green pumpkin seeds<\/li>
25g dried cranberries<\/li>
3 tsp Black Garlic Sea<\/strong> Salt<\/strong> + extra to season according to taste<\/li>
2 sprigs fresh rosemary \u2013 leaves only – chopped<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>\n
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Heat a non-stick frying pan over a medium-high heat. Tip in the nuts and toast for 3 minutes, watching carefully to ensure the nuts do not burn.<\/li>\n
Stir through the butter, sugar, cinnamon, cayenne pepper, cumin, paprika and hot honey.<\/li>\n
Toss to coat the nuts and cook for a further 2 minutes, stirring occasionally. Add the pumpkin seeds and dried cranberries.<\/li>\n
Spread the nuts over a non-stick baking tray. Sprinkle over the Black Garlic Sea Salt and chopped fresh rosemary. Leave to cool.<\/li>\n
Once cool, separate any nuts which have stuck together. Taste and adjust the seasoning according to your preference by adding more Black Garlic Sea Salt.<\/li>\n
Transfer the nuts to a bowl or serving platter.<\/li>\n<\/ul>\n
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To Serve: <\/strong>serve as a \u2018biting\u2019 with BGK’s Black Garlic Cranberry & Orange Fizz<\/a> <\/span><\/strong>or a glass of champagne.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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