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miso nuts

Miso Ginger Lime Glazed Nutty Mix

Savoury with a little sweet and a hit of citrus, the ginger here is not overpowering. The glaze for these nuts would be lovely on tofu or fish, you might want to add a little more oil if you start cooking with it. The glaze itself is just a little too tasty. It works a bit better on nuts with ridges to help hold on to the glaze, I think pecans are my favourites.
Course Snack

Ingredients
  

  • tsp Grated ginger
  • 2 Tbsp (35g) Red miso paste
  • 1 tbsp (16g) Brown sugar can substitute honey (20g) or maybe maple syrup
  • 2 tsp Sesame oil
  • 1 tsp Olive/sunflower/rapeseed oil a mild or neutral cooking oil
  • 3 cups Mixed nuts Ridged nuts work best (like pecans and walnuts) see notes for some gram/cup conversions.
  • 1 Lime ~1 Tbsp each: juice and zest of

Instructions
 

  • Preheat oven to 350°F/180°C/Fan 160°C. Line a roasting pan with foil or parchment
  • In a small saucepan over low heat whisk together miso, lime juice and zest, ginger, brown sugar, sesame and olive oils until the it comes together into a smooth glaze (~3 minutes). Taste and add salt if desired.
  • In a bowl, toss the glaze with nuts to coat, and spread out in a single layer in roasting pan.
  • Roast for about 15-20 minutes, stir after 10 minutes to prevent clumps and to move them around the pan (nuts at the edges may finish roasting first).
  • Once the nuts are rich brown with a few darker bits here and there, remove from the oven and set aside to cool.

Notes

I use an even split of: Almonds, Walnuts and Pecans.
If the lime yields more than a tablespoon of zest, I'd reserve some to sprinkle it on the nuts while cooling, it's nice to see the flecks of green.
Large seeds like pepitas or sunflower seeds might be a good addition.
Keyword almonds, glaze, miso, nuts, snack