Ingredients

150g

caster sugar

60ml

water

220g

pistachios and pecans

2 teaspoons

Steenbergs organic rose water

Another great recipe from The Devilled Egg - online cookery school

Method

Place the sugar and water into a pan and heat slowly for the sugar to melt
Add the nuts and simmer until the water has evaporated and coats the nuts (do
not leave unattended and keep stirring and scraping the pan every minute or so)
Stir in the rose water and leave to cool
The nuts are now ready to eat
If you want to bring back their lovely crunch, simply deep fry for 30 seconds in
hot oil once cooled
If you are deep frying, keep the rosewater until fried and then sprinkle over the
hot nuts, once carefully lifted from the oil