Recipe : Golden nuts

I've always found nuts to be quite a special kind of food because each one has a unique shape that makes them fun, upon closer inspection, extremely intricate. I remember coming across an encyclopedia about nuts and immediately thought it was beautiful upon opening it. Walnuts, cashews, and almonds were all meticulously drawn in exquisite sketch illustrations, with the grooves of walnuts, the curved posture of cashews, and almonds resembling a plump heart. Hawaiian nuts were round and especially cute.

In the past, when I got hold of nuts and was starving, I would eat them in large handfuls, much like the squirrel in Ice Age, feeling only satisfied when stuffed. After seeing that book, I was amazed to find that in consuming such large quantities, I had completely overlooked their texture.

Nuts should not be consumed in large quantities; they are not grains. Nuts are the seeds of plants, places where new life is nurtured, and therefore contain high energy, much like eggs. Eating too many nuts at once can easily lead to discomfort, but a small handful each day is a healthy food choice.

cashews

Years ago, the market saw a trend of small packets of mixed nuts, containing 5-6 types of nuts along with raisins and dried cranberries. I wasn't a fan of the dried fruits because they tended to make the nuts less crisp due to their moisture, and the sweetness of the fruits led to eating more nuts to balance it out. I've also come across nut tarts in snack shops, topped with candied nuts and a buttery biscuit base. Delicious at the moment, but too sweet and greasy afterward, necessitating tea to alleviate the richness. Today, I want to share a recipe perfect for those who love the original taste of nuts and wish to consume them in moderation.

The recipe is called "Golden Nuts." The ingredients are simple: choose a variety of your favorite unprocessed nuts, the more types, the better, such as peanuts, almonds, cashews, walnuts, and pecans. I always include walnuts and pecans because their slight bitterness balances the natural sweetness of other nuts, especially cashews. Then, bake the nuts in an air fryer or oven at around 180 degrees Celsius for about 6 minutes. This process releases the fats and moisture in the nuts, making them shiny and crisp. You'll find that the surfaces of cashews and almonds turn a beautiful golden color, while walnuts take on a caramel hue.

Next, don't rush to eat them. While the nuts are still hot, add a teaspoon of honey, not too much, just enough to coat them lightly rather than being smothered. If using an air fryer, place a sheet of baking paper underneath for easy cleaning, then add a spoonful of honey and shake to evenly coat the nuts. If using an oven, transfer the nuts to a baking dish or a container used for baking bread, cover with aluminum foil, and then shake to coat the nuts with honey.

At this point, add some white sesame seeds and shake again, allowing the honey-coated nuts to pick up the sesame seeds beautifully. This step is visually impressive, reminiscent of a forest cabin, a white porcelain plate with a slice of brownie, brightening the entire mood. Then, sprinkle a couple of pinches of salt over the nuts. This bit of salt is the finishing touch; without it, the overall flavor would be just sweet and aromatic, lacking depth. With the salt, you get a sea salt caramel-like taste.

Then, bake the nuts for another 5-6 minutes at a lower temperature to prevent the honey and sesame from burning. Afterward, shake them a bit and let them cool slightly. If they don't stick to the bottom, it means the honey has properly coated the nuts.

The nuts are crisper after cooling down a bit. At this time, the nuts might stick together, bound by golden, translucent honey. You can casually separate them with your hands or scissors into sizes that are easy to pick up, about 3-4 nuts per cluster. During afternoon tea, take out two or three clusters to enjoy with your tea. The amount is just right, not too easy to overeat, and the texture is exceptionally satisfying. Moreover, they can be used as a topping for yogurt, offering a more surprising texture than nuts alone. Since these nuts are not overly sweet, they pair well with the mild taste of Greek yogurt, complementing each other perfectly.

In reality, moderation isn't about self-control; it's about making food delicious. Because tasty food doesn't require large quantities to be satisfying.