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. 


INGREDIENTS

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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Houjicha Shio Koji