Name: Balsamic Candied Nuts or Seeds
Cuisine: American
Ingredients: 1 Tbsp NOOC Flavoured Olive Oil of your choice (Harissa or Olive Wood Smoked); 1 Tbsp NOOC Balsamic Vinegar of your choice (Mango or Vermont Maple; 2 Cup nuts or seeds of your choice (I prefer smaller nut pieces, slivered almonds are my favourite)

Balsamic Candied Nuts or Seeds

Rated 4.5 stars by 2 users

Cuisine

American

Author:

Michelle Rudell

This is a way healthier way to "candy" your nuts and seeds. There are so many oil and vinegar combinations I can't narrow it down to one! You can really use whatever you fancy, it will work the same. BUT, a couple of our favourites combos are Harissa & Mango or Olive Wood Smoked & Vermont Maple!

Cook Mode

Ingredients

1 Tbsp NOOC Flavoured Olive Oil of your choice (Harissa or Olive Wood Smoked)
1 Tbsp NOOC Balsamic Vinegar of your choice (Mango or Vermont Maple
2 Cup nuts or seeds of your choice (I prefer smaller nut pieces, slivered almonds are my favourite)

Directions

Preheat oven to 350*F
Toss seeds or nuts in a large bowl with NOOC Flavoured Olive Oil of your choice and a pinch of sea salt.
Spread in a single layer on a baking sheet
Roast for about 10 min or until just turning brown (keep a close eye, this can go south quick!)
Remove from oven, put back in the large bowl and toss with the NOOC Balsamic Vinegar of your choice.
Return to baking sheet in a single layer and finish roasting pumpkin seeds for another 5 min or until crackling. (Again, they can burn fast so keep an eye!)
Remove and let cool (about 10 min).
Enjoy warm, cold as a snack or on top of soups or salads.

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