Pomegranate Molasses and

Sumac Nut Mix

If you love a salty-sweet snack, these nuts might be just you want. Pomegranate molasses and sumac give the nuts an unexpected tang. Combined brown sugar and a pinch of cayenne, they're just enough of salty, sweet and spicy. While we love nearly any form of bar nut or nut mix, these are a fun twist: inspired by Nik Sharma, who gave us the idea to coat nuts in pomegranate molasses.

We went through a few iterations to figure out how to toast the nuts entirely without letting them burn—the sticky sweet coating really wants to char! Toasting the nuts together first and then tossing them with the pomegranate molasses mixture did the trick. Use any type of nuts you prefer—we like almonds, cashews and walnuts. Adding a smaller nut like shelled pistachios or a seed like pumpkin seeds helps the nuts cluster into chewy, satisfying little bites. —Dak and Ju

Ingredients

• 1 Tbsp butter 

• 1 Tbsp pomegranate molasses

• 2 Tbsp turbinado sugar (or brown sugar) 

• 1/4 tsp sumac

• 1/4 tsp cayenne

• 3/4 tsp kosher salt (optional)

• 1 cup mixed nuts and seeds (we used almonds, cashews and pepitas)

Instructions

1. Preheat oven to 300 degrees F. On a sheet tray or cast iron, spread all of the nuts and seeds out into one layer. Toast for about 10-15 minutes, until they are just starting to smell roasted and are golden in color.

2. While the nuts are toasting, melt the better in a microwave safe, medium sized bowl. You could also melt the butter on the stove in a small sauce pan and then add to a bowl. Add in spices to the melted butter and stir to combine.

3. Once the nuts have finished with their initial toast, remove from oven and add to the bowl with the butter mixture and toss to coat evenly. Spread coated nuts back onto the same sheet tray and put them back into the oven for another 5 minutes.

4. Remove the nuts from the oven and let cool- the butter/molasses mixture will begin to harden and become glossy.

5. Place in a bowl and serve!

   Makes about 1 cup of nuts