Nuts in Honey Syrup with Orange and Cinnamon
Nuts preserved in a spiced honey syrup, full of flavour - perfect for the cheese board.
Servings 12 servings
Ingredients
- 250 g mixed nuts, - I used almonds, toasted hazelnuts, unsalted pistachios and pecans
- 150 ml runny honey
- 100 ml syrup - I prefer to use a dark syrup (dark golden syrup or light treacle)
- 2 oranges, juice of
- 2 cinnamon sticks
- 1 vanilla pod, seeds scraped out
Instructions
- Rinse the nuts in boiling water and leave them to drain well in a sieve.
- Pour the honey, syrup and orange juice into a saucepan together with the vanilla seeds, the empty vanilla pod and the cinnamon sticks, and bring to the boil.
- Turn down the heat, add the nuts and let them simmer over a medium heat for about 8-10 minutes. Keep a constant eye on the pan, as the syrup boils over easily. It should bubble, but of course not boil over - if it does, turn the heat down.
- Pour everything into a sterilised preserving jar and keep in the fridge until serving. The syrup thickens as it cools, - so don't worry if it looks thin. If the syrup is cooked for too long it will turn out on the sticky side, - in that case, simply take the nuts out of the fridge 1/2 hour before serving.