Miso Candied Nuts

This is a simple way of adding panache and pizzazz to things like green salads, trail mix or as a topping for ice cream. 

Often when something is candied it tastes as though it has been shellacked with 7 coats of sugar. This version is lowered on the sugar and uses miso to create a salty and savory counterpoint. 

I specifically choose Mirepoix Miso from Shared Cultures because of its inherent sweetness. Onions, celery and carrots are slow roasted before being combined with heirloom koji rice and chickpeas to ferment. 

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INGREDIENTS

• ½ c (60g) mixed nuts of choice, roughly chopped

• 2 Tbsp maple syrup

• 2 tsp Mirepoix Miso from Shared Cultures

• Pinch of salt 

DIRECTIONS

1. Heat oven to 350°F (180°C).

2. Mix all ingredients together in a small bowl and transfer to a parchment lined baking sheet. Make for 10-12 minutes until the nuts smell fragrant and the maple syrup is bubbling. 

Yield: ~ ½ c

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