Nuts in Palm Sugar & Pimentón
Do you have ingredients lying around on your cupboard shelves which haven’t been used for a while? That’s what happen here I had a tub of palm sugar, had used it a few times for Far Eastern recipes and then forgot about it. I wanted to use some nuts for snacking and looking through my spice shelf…this is very often how inspiration strikes… I just stared at the shelves and waited to see what jumped out. Palm sugar seemed ideal as the sweetener, it has a fudgey taste and the bright red tin of sweet pimentón also said “try me”…and I was glad I did. I’ve also made them adding chopped fresh rosemary and at the end sprinkling a pinch of maldon salt crushed between my fingers while nuts are still warm.
I have palm sugar manufactured in two different ways, the common soft texture one picture below left and then in hard little crystals on the right. For this recipe it’s best to use the soft texture palm sugar because it’s quite hard to melt down the crystal formed sugar before the nuts start to burn.
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Nuts in Palm Sugar & Pimentón
- A cupful or mugful of nuts
- 1-1.5 tablespoon of palm sugar
- large pinch of sweet pimentón or hot pimentón or smoked paprika (you can omit it and just use the herb)
- large pinch of fresh rosemary finely chopped – optional
- pinch of sea salt crystals like maldon salt – optional
Put all of the ingredients except the salt in a non-stick dry frying pan and heat until the sugar has melted and covered the nuts, stirring all the time. If using salt sprinkle at the end and stir in.
Add chopped fresh rosemary or not.
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