Pomegranate Pistachio Nut Mix

Method

1. Toss the chopped apples with the pomegranate concentrate, lemon juice concentrate, 1/2 teaspoon lemon powder (1 g), and 1/2 teaspoon pomegranate powder (1 g).
2. Spread the apples on parchment and dry at 200 degrees Fahrenheit for 10 to 15 minutes, until tacky but not wet.
3. Toast the almonds at 300 degrees Fahrenheit for 7 to 9 minutes.
4. Toast the pistachios at 300 degrees Fahrenheit for 5 to 7 minutes, keeping them lightly toasted and green.
5. Keep the toasted nuts warm while you cook the glaze.
6. Combine the cane sugar, tapioca syrup, brown sugar, about 7/8 teaspoon salt (5.3 g), 1 1/4 teaspoons lemon powder (2.5 g), black pepper, spice blend, and water in a small saucepan.
7. Cook the glaze with a candy thermometer until it reaches 248 to 250 degrees Fahrenheit.
8. Remove the pan from the heat and stir in the optional pomegranate extract, if using.
9. Add the warm nuts and stir for 60 to 90 seconds, until evenly coated.
10. Stir in the pomegranate apples and cherries for 15 to 30 seconds only.
11. Spread the mixture thinly on parchment and bake at 250 to 265 degrees Fahrenheit for 10 to 14 minutes, stirring once.
12. While warm, toss with the reserved about 1/8 teaspoon salt (0.8 g), 1/4 teaspoon lemon powder (0.5 g), and 1/2 teaspoon pomegranate powder (1 g).
13. Cool completely before packing or serving.

1. Toss the chopped apples with the pomegranate concentrate, lemon juice concentrate, 1 g lemon powder, and 1 g pomegranate powder.
2. Spread the apples on parchment and dry at 95°C for 10 to 15 minutes, until tacky but not wet.
3. Toast the almonds at 150°C for 7 to 9 minutes.
4. Toast the pistachios at 150°C for 5 to 7 minutes, keeping them lightly toasted and green.
5. Keep the toasted nuts warm while you cook the glaze.
6. Combine the cane sugar, tapioca syrup, brown sugar, 5.3 g salt, 2.5 g lemon powder, black pepper, spice blend, and water in a small saucepan.
7. Cook the glaze with a candy thermometer until it reaches 120 to 121°C.
8. Remove the pan from the heat and stir in the optional pomegranate extract, if using.
9. Add the warm nuts and stir for 60 to 90 seconds, until evenly coated.
10. Stir in the pomegranate apples and cherries for 15 to 30 seconds only.
11. Spread the mixture thinly on parchment and bake at 120 to 130°C for 10 to 14 minutes, stirring once.
12. While warm, toss with the reserved 0.8 g salt, 0.5 g lemon powder, and 1 g pomegranate powder.
13. Cool completely before packing or serving.

Cook’s notes

• US spoon measures are approximate. Use the metric weights for the most repeatable batch, especially for the divided seasonings.
• The finished mix should taste pistachio-forward first, then tart pomegranate-lemon, salt, and a faint peppery finish.
• If the fruit tastes dull, increase the finishing pomegranate powder before increasing concentrate.
• Store airtight after cooling and keep finished mixes cool and dry.

Variations

• Replace 25 to 35 g of the almonds with Marcona almonds for a richer version.