Ingredients:

  • 1 lb (450 g) Mixed Raw Nuts (Pecans, Cashews, Walnuts preferred)
  • 2 large bags Strong Earl Grey Tea Bags
  • 1/4 cup (60 ml) Boiling Water
  • 1 large Room Temperature Egg White
  • 5 Tbsp (50 g) Unsalted Butter, cubed
  • 1/2 cup (100 g) Light Brown Sugar, packed
  • 2 Tbsp (30 ml) Maple Syrup or Golden Syrup
  • 1/4 cup (60 g) Crystallised Ginger, finely diced
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Smoked Paprika (optional)

Instructions:

  1. Preheat the oven to 160°C (325°F). Line a large baking tray with parchment paper or a silicone mat.
  2. Steep the Earl Grey tea bags in 60ml of boiling water for 5 minutes. Squeeze the bags well to extract maximum flavour, then discard the bags. Set the strong infusion aside to cool slightly.
  3. Spread the raw nuts on the prepared baking sheet and toast for 5-7 minutes to warm them up and deepen their flavor. Remove and place the nuts in a large mixing bowl.
  4. In a small saucepan, melt the butter, brown sugar, and maple syrup over medium heat. Stir constantly until the sugar is completely dissolved and the mixture begins to bubble slightly (about 3-4 minutes). Remove from heat immediately.
  5. In a separate medium bowl, lightly whisk the room-temperature egg white until it is frothy and slightly aerated (like bubble bath).
  6. Add the fine sea salt, ground ginger, smoked paprika, and diced crystallised ginger to the toasted nuts in the large bowl. Toss to coat evenly.
  7. Pour the warm caramel glaze over the seasoned nuts. Stir quickly and thoroughly until the nuts are evenly coated and glossy.
  8. Pour the frothy egg white and the cooled Earl Grey infusion over the glazed nuts. Stir vigorously for about 30 seconds until the coating looks foamy and cloudy.
  9. Spread the coated nuts back onto the prepared baking sheet in a single layer.
  10. Bake for 15 minutes. Remove the tray, stir the nuts well to prevent sticking, and return to the oven for another 10 minutes, or until the glaze is deeply golden brown and hardened slightly.
  11. Immediately remove the tray and transfer the hot nuts (still on the parchment paper) to a wire rack. Crucially, allow them to cool completely (30-45 minutes) without stirring, as the glaze must set and crystallize.
  12. Once fully cool, break the nuts apart with your hands. Store in an airtight container at room temperature.