Sweet and Smoky Mustard Candied Nuts

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Sweet and Smoky Mustard Candied Nuts

½ cup almonds

½ cup pecans ½

cup pumpkin seeds

½ cup cashews

5 tbsp brown sugar,

packed 3 tsp water

6 tsp SMAK DAB Canadian Maple Mustard

1 tsp smoked paprika

1 tsp fresh rosemary or thyme, finely chopped Pinch of chili flakes

Good sprinkle of good quality, flaky sea salt


Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Position the rack in the middle of the oven. In a bowl, mix together sugar, water, mustard, spices and herbs. Add nuts and toss to coat evenly. Spread onto baking sheet and sprinkle generously with sea salt. Bake for about 20 minutes, keeping a VERY close eye and lightly mixing the nuts halfway through. You will know when it is done when the sugar is crusty and caramelized, but not burnt. Note: If the nuts are browned but still a little tacky, turn off the oven, allow a touch of heat to escape, and allow the nuts to dry out in the oven for 2-4 hours (you can also leave them in there overnight) Store the nuts in a sealed plastic bag or container.