Ingredients:

  • 2 cups (280g) Raw Mixed Nuts (Almonds, Cashews, and Walnuts)
  • 2 tbsp (30ml) Pomegranate Molasses
  • 1 tbsp (15ml) Extra Virgin Olive Oil
  • 1 tsp (2g) Ground Sumac
  • 1/2 tsp (1g) Red Chile Flakes
  • 1/4 tsp (1.5g) Fine Sea Salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Note: A lower temp prevents the sugars in the molasses from scorching.
  2. In a large bowl, whisk the pomegranate molasses, olive oil, sumac, chile flakes, and salt. Mix until the liquid is a smooth, deep red emulsion.
  3. Add 280g of raw mixed nuts to the bowl.
  4. Use a spatula to fold the nuts into the glaze. Stir until every nut is evenly coated in the mahogany syrup.
  5. Line a baking sheet with parchment paper.
  6. Spread the nuts in a single layer. Ensure they aren't touching too much.
  7. Roast for 15–20 minutes. Stir every 5 minutes until the aroma is intensely nutty and the glaze looks glossy.
  8. Remove from the oven immediately.
  9. Spread them out on the parchment or a cool tray.
  10. Let them sit for 10 minutes until the glaze hardens into a crust.