Mango & Black Pepper Hazelnuts
These nuts are wonderful to have on hand in the fall and winter and every season actually! The mango gives these a sweet candied flavor without sugar and we love to toss them into our baked goods and salads. Make a batch and keep them in a sealed container for a few months. They are easy to make and their sweet-pepper nature makes them great for desserts, salads, or snacking.
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Mango & Black Pepper Hazelnuts
A sugar free candied nut!
Makes about a cup of nuts
Ingredients
1 tablespoon butter
1 tablespoon mango Puree ( Fall Mango Puree ideally) Link to that recipe
¾ cup hazelnuts
2 teaspoons cracked black pepper
1 pinch of salt
Method
Melt the butter together with the mango puree in a small, heavy bottom sauté pan over medium heat. Add the nuts, gently stirring and coating with the melting butter mixture. Add the cracked black pepper, and salt, and continue to stir for about 2 minutes as the natural mango sugars melts and caramelizes and begins to coat the nuts with a sticky caramel. Cook for a total of 3-4 minutes and then immediately take off the heat. Place the nuts on a piece of parchment paper or clean cutting board to cool completely.
