Rose Water Candied Nuts

These are fragrant and frankly delicious – they also make great presents.


  • 150g caster sugar
  • 60ml water
  • 220g pistachios and pecans
  • 2 teaspoons of rose water


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 followed by a sprinkling of salt