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My Sticky Nuts

Salty, sweet sour sticky nuts – very more-ish!

March 7, 2018

My Sticky Nuts

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My Sticky Nuts

ingredients for three cups 

¼ cup yellow rock sugar
¼ cup caster sugar
1 cup black vinegar
4 x chinese preserved plums
3 cups mixed nuts (see notes for suggestions)

method

  • Crush yellow sugar into sugar cube size pieces and place in medium heavy-based saucepan.
  • Add vinegar.
  • Place over medium heat, stirring occasionally until sugar has dissolved.
  • Bring mixture to a rolling boil and reduce by about 50%.
  • Remove from heat and immediately add plums.
  • Cool slightly and pour into bowl.
  • Leave at room temperature for at least 8 hours to fully cool and allow plums to infuse their fruity flavour.
  • On the day of serving, roast nuts. Pre-heat oven to 150C.
  • Place on large baking tray. Roast for 20 minutes, until nuts are lightly golden and have released a toasty aroma.
  • Complete nuts up to 8 hours, but ideally about 1 hour before consuming. Whilst still warm place nuts in large bowl. Drizzle over treacle-like vinegar mix. Discard plums. Toss nuts to coat thoroughly.
  • Serve in dishes accompanied by serviettes, although finger licking is also literally impossible to resist.

cooks notes:

  • Choose a single nut variety or a combination of the following – peanuts, walnuts, cashews, almonds and macadamias.
  • Yellow rock sugar is slightly less sweet than caster. If not available from Asian supermarket use ¾ cup caster in total.
  • Black vinegar and pickled plums are readily found in Asian supermarkets.
  • Black vinegar has a similar flavour profile to balsamic vinegar.
  • Preserved plums are optional but do add a more complex fruity flavour to the finished nuts.
  • For added freshness and flavour add chopped coriander leaves to nuts on serving.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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