Caramelized Pomegranate Molasses Nuts
Ingredients
Units
Scale
- 2 tablespoons pomegranate molasses
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 teaspoons ground sumac
- 1 teaspoon smoked paprika
- 1/2 teaspoon Aleppo pepper
- 1/2 teaspoon fine sea salt
- 1 cup raw whole almonds
- 1 cup raw walnut halves
Instructions
- Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the coating: In a large mixing bowl, whisk together the pomegranate molasses, honey, olive oil, sumac, smoked paprika, Aleppo pepper, and sea salt until smooth.
- Coat the nuts: Add the almonds and walnut halves to the bowl. Toss until the nuts are evenly coated with the molasses mixture.
- Spread on the baking sheet: Arrange the nuts in a single layer on the prepared baking sheet. Try to avoid overcrowding to ensure even roasting.
- Roast the nuts: Bake for 12-15 minutes, stirring halfway through, until the nuts are fragrant and caramelized. Keep an eye on them to prevent burning.
- Cool completely: Remove the nuts from the oven and allow them to cool on the baking sheet. They will become crisp as they cool.
- Break apart and serve: Once cooled, break apart any clusters if needed. Store the nuts in an airtight container at room temperature for up to 1 week.
