Move over, trail mix, there’s a new snack in town!
Combining our love of brown-butter toasted cocoa nibs and nuts with the warming flavors of Hawajj, this recipe for stove-top candied nuts comes together almost too easily!
Makes about 3 cups candied nuts
Preparation time: 20 minutes
Hawajj-spiced Cocoa Nibs
You’ll Need:
1 cup cocoa nibs
2 cups mixed nuts (we like cashews, peanuts, and almonds
1/2 cup sugar
2 teaspoons hawajj spice
1 teaspoon salt
2 tablespoons butter
Mix together sugar, salt, and hawajj spice in a small bowl. Set aside.
Melt butter in a medium-sized non-stick pan over medium heat. Add nibs and nuts and heat, stirring occasionally, until the the butter is beginning to sizzle.
Slowly sprinkle sugar over the nuts, 1-2 tablespoons at a time. Stir or toss the nuts frequently to coat.
Allow most of the sugar to melt into the butter and coat the nuts, but watch that it doesn’t burn. You may need to turn down the heat.
After almost all of the sugar has been added, turn off the heat and stir in the remaining few tablespoons of sugar. This will create a sparkling, crunchy coating!
Pour nuts into a single layer on a lined baking sheet or ceramic plate and allow to cool.
Once cool, break up the nuts and enjoy!
Long term storage (or gifting instructions)- The nuts will keep in an air-tight container at a cool room temperature for around 2 weeks. The nuts will soften a little over time.
Serving ideas- while delicious eaten out of hand like a bar-snack, we also love these sprinkled atop roasted delicata squash or on an ice cream sundae!