Candied Nuts (with Rose Water)

"These candied nuts have become one of the cornerstones. You can make them with whatever nuts you have on hand, they keep beautifully for over a week, and they're an easy win as part of a larger snack-y spread. They also bridge the sweet-savory gap wonderfully and I've been serving them with a range of spreads, flatbread, and other bite-sized sweet treats."

"I've had a magazine clip in my files for the better part of twenty years, Gourmet circa mid-2000s (pretty sure), for Rose-Water Candied Peanuts. Maggie Ruggiero is mentioned in the headnotes citing them as "one of the best tasting snacks she'd ever had." They were a bit different than other versions of candied nuts I'd come across. The sugar coating ends up being somewhat uneven and craggy, and you get little pebbles and scrabble of sugar stuck to the nuts and throughout."

Rose water accents candied nuts with a delicate floral note. Candied peanuts preserve well for over a week and make a versatile sweet-savory snack. Any nuts can be substituted, including almonds, pistachios, cashews, walnuts, or pecans. The sugar coating can be uneven and craggy, producing little pebbles and scrabble of sugar that cling to the nuts. These nuts pair well with spreads, flatbread, and other bite-sized treats. Preparation begins by heating water with sugar until dissolved and simmering, then adding nuts and stirring over medium heat. They store beautifully and work well for impromptu entertaining.

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