Yuzu Nuts

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I snack on nuts most afternoons as I find a small handful goes a long way to making me feel full. After making the liquorice nuts I decided to do a batch of yuzu nuts. These did not last very long as I found the taste combination quite addictive.

Yuzu Nuts
Yuzu Nuts
Head straight on to the Recipe For ♥ Yuzu Nuts ♥
Let’s talk about yuzu

Yuzu is a Japanese word for the hybrid citrus fruit that probably originated in China. Despite being of East Asian origin, yuzu is now grown in Australia, France, Italy, New Zealand and Spain. The fruit has a bumpy skin and is ripens from green to yellow to orange. They are extremely aromatic, making the zest great to use in desserts and marmalades. Yuzu is not usually eaten as a fruit, despite being similar to a grapefruit in taste. In Japan, the zest and juice are used like one would normally use lemons. It is an integral ingredient in ponzu sauce, and can be combined with honey to make yuzu hachimitsu. This in turn is used to make yuzu tea, or a yuzu sour. The yuzu I have used in this recipe is in the form of a dried zest and came from France.

Are nuts good for you?

Did you know that a nut is a fruit? They have a tough outer shell called a nutshell which protects the kernel inside. Most nuts are edible and when you think of nuts, you need to imagine what a hazelnut looks like before it is shelled. Despite being called nuts, pecans, almonds, macadamias etc. are actually dry drupes. They are also fruits but to make life easier, let’s stick to calling them nuts. My nut mix consists of hazelnuts, walnuts,  almonds, Brazil nuts and cashews. Each has their own unique health qualities, but all are a nutrient rich, energy dense, source of food. They are a source of essential omega-3 fatty acids and for people following a vegetarian or vegan diet, nuts provide many of the essential nutrients not found in other plant foods.

Take a look at this inspiring recipe for ♥ Yuzu Nuts ♥ from Lavender and Lime #LavenderAndLime Share on X

Yuzu Nuts

 

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Yuzu Nuts

These are best served warm
Recipe Category: Snacks
Makes enough for: 1 batch nuts
All Rights Reserved: Inspired by Nigella Lawson

Ingredients

  • 400 g raw mixed nuts
  • 30 g butter
  • 10 mls coconut sugar
  • 5 mls dried yuzu zest
  • 5 mls flaked salt, plus extra for finishing
  • 1 g fresh rosemary leaves, finely chopped, divided

Method

  • Place the nuts into a large non stick frying pan and heat over a medium to low temperature until toasted
  • Remove and set aside, then add the butter to the pan and melt
  • Add the sugar and yuzu zest and stir to combine
  • Add the nuts and stir until well coated
  • Add the salt and most of the rosemary and stir to coat
  • Pour into a bowl, sprinkle the rest of the rosemary on top, as well as some flaked salt and serve warm
See the links below for blog posts I published on July 9:

Lavender and Lime Signature

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10 thoughts on “Yuzu Nuts

  1. Hola Tandy, The yuzu nut is a new one on me. We must look out for them. I love all nuts and often chop and add walnuts to our breakfast cereal with berries. Thank you for the recipe. Cheers. x

  2. I’m not too familiar with yuzu, but I think the combination of flavours is brilliant – especially pairing with rosemary. The nuts look truly addictive, and I’m afraid 400 grams will not last any long in our family! Lol

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