Caramel tones with cumin, cinnamon, and lemon accents

Components

• 1 1/2 cups (tea) of unsalted roasted cashew nuts (approximately 200 g)
• 1 1/2 cups (tea) of shelled, unsalted roasted peanuts (approximately 200 g)
• One-third cup of brown sugar
• Two tablespoons of water
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground cumin
• lemon peel pieces
• season with salt gradually, tasting as you go

Setup state

1. Cover a large baking tray with parchment paper. Combine the cashew nuts and peanuts in a bowl.

1. Place the brown sugar, cinnamon, and cumin powder in a large frying pan. Pour in the water and stir with a spatula.
2. Place the frying pan over medium heat and cook until it reaches a boil. Add the chestnut mixture and stir with a spatula for approximately 3 minutes until the syrup evaporates and the chestnuts caramelize. Season with salt, stir, and remove from heat.
3. Place the chestnuts on a parchment-lined baking sheet and spread them out using a spatula—the more spaced out they are, the quicker they will cool. Sprinkle with lemon zest and allow them to cool for about 10 minutes before serving.

NOTE: Chestnuts can be kept for up to one week when stored in an airtight container.