One of my endearing memories of my late grandfather was that he has a really sweet tooth, and enjoyed to end a lunch with a thick slice of fresh white bread, with butter and honey. This year we spent Christmas by having a picnic in the Dandenong ranges, an hour north of Melbourne. It was a bit of a fluke that we found a private picnic table in the middle of a meadow surrounded by Eucalypts and tree ferns. My little brother Doug gathered most of the fare, and one of the items on offer was a jar of nuts soaked in honey. This is so great on fresh white bread, thickly buttered and followed with a chaser of a big glass of cold milk.
- honey - 1kg
- hazel nuts - roasted & skinless, 200g
- macadamia nuts - roasted & skinless, 200g
- almonds - roasted & skinless, 200g
- pecan nuts - 200g
In a food processor, chop the pecan nuts roughly to a reasonably fine texture, split this between two jars. Then process each of the other kind of nuts, but not too fine. You want a selection of whole nuts, roughly chopped and crumbs, pulsing for 2-3 seconds at a time will achieve this. Split these equally between the jars. Top this with honey and allow it to settle and coat the nuts, them top up until the jar is full.