📝 About This Recipe
Inspired by the ancient 'Spoon Sweets' of the Mediterranean and the Levant, these honey-preserved nuts are a luxurious pantry staple that balances earthy crunch with floral sweetness. This preserve features a medley of toasted premium nuts suspended in a high-quality honey syrup infused with citrus zest and aromatic spices. It is a sophisticated treat that evolves over time, making it the perfect artisanal gift or a decadent topping for morning yogurt and evening cheese boards.
🥗 Ingredients
The Nut Medley
- 1 cup Raw Walnut Halves (high quality, fresh)
- 1 cup Raw Whole Almonds (skin-on for texture)
- 1/2 cup Raw Shelled Pistachios (unsalted)
- 1/2 cup Raw Pecan Halves (lightly broken if very large)
- 1/2 cup Hazelnuts (blanched/skinned)
The Honey Infusion
- 2 cups Wildflower or Acacia Honey (use a light, pourable variety)
- 1 piece Cinnamon Stick (about 3 inches long)
- 2 whole Star Anise (adds a subtle licorice note)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 2 strips Fresh Orange Peel (pith removed)
- 1 strip Lemon Peel (pith removed)
- 1/2 pod Vanilla Bean (split lengthwise)
- 1/4 teaspoon Sea Salt (fine grain to balance sweetness)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Proper toasting is the secret to a deep, nutty flavor that won't get lost in the honey.
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2
Spread the walnuts, almonds, pecans, and hazelnuts in a single layer on a large rimmed baking sheet. Keep the pistachios separate for now as they toast faster.
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3
Roast the mixed nuts for 8-10 minutes, shaking the tray halfway through, until they smell fragrant and look slightly golden.
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4
Add the pistachios to the tray and roast everything for an additional 3 minutes. Remove from the oven and let them cool completely to room temperature.
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5
While the nuts cool, prepare your jars. Ensure three 8-oz glass jars are meticulously clean and dry. Any moisture can cause the honey to ferment.
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6
In a small heavy-bottomed saucepan, combine the honey, cinnamon stick, star anise, crushed cardamom, orange and lemon peels, vanilla bean, and sea salt.
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7
Place the saucepan over low heat. Warm the honey gently for about 5-7 minutes. Do not let it come to a rolling boil; you just want it to become very fluid and infused with the spice aromatics.
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8
Once the honey is warm and fragrant, remove the saucepan from the heat. You can leave the spices in for a rustic look or strain them out for a clearer preserve.
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9
Fill your prepared jars with the cooled toasted nuts, leaving about an inch of headspace at the top of each jar.
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10
Slowly pour the warm honey over the nuts. Use a thin butter knife or a chopstick to poke down into the jars, releasing any trapped air bubbles.
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11
Continue adding honey until the nuts are completely submerged and the honey reaches about 1/2 inch below the rim.
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12
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Screw on the lids firmly but not overly tight.
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13
Let the jars sit at room temperature for at least 24 hours before serving. This allows the honey to penetrate the nuts and the flavors to marry.
💡 Chef's Tips
Use high-quality honey; Acacia is excellent because it stays liquid for a long time without crystallizing. Always toast your nuts; raw nuts will become soft and chewy in the honey, whereas toasted nuts retain a satisfying snap. If your honey eventually crystallizes, simply place the jar in a bowl of warm water for 15 minutes to liquefy it again. Ensure the nuts are completely cool before adding the honey to prevent condensation inside the jar. Feel free to swap nuts based on preference, but try to keep the ratios similar for the best aesthetic and texture.
🍽️ Serving Suggestions
Drizzle over a thick wedge of Manchego or sharp White Cheddar on a charcuterie board. Spoon generously over creamy Greek yogurt or labneh for a traditional Mediterranean breakfast. Serve as a 'Spoon Sweet' alongside a cup of strong Turkish coffee or dark espresso. Warm slightly and pour over premium vanilla bean ice cream or a slice of olive oil cake. Use the infused honey from the jar as a glaze for roasted carrots or parsnips.