A tiny slice of my life

This is a look at my life, and the many things I try to learn and do.

Thursday, June 30, 2011

Wading into Water Aerobics

Well I am off today to take my tired body to water aerobics. Miss Le Coiffure and I are going to Logans Beach Day Spa to try water aerobics in the salt water pool.

Now I must admit I am have never been a big fan of strenuous exercise, but anything done in water I will try. Especially in a salt water pool, and afterwards as a reward we might have a dip in the spa, or try the infra red sauna that is meant to be good for your skin and the help with weight loss.

Logans Beach Day Spa also does facials, massage, pedicures and manicures. Miss Le Coiffure and I think we should save up and take ourselves for a Mother & Daughter spa treatment day.

Which sounds very good the thought of lying back and being pampered just sounds delicious.

Well I better be off to slip into my bathers LOL, and join the rest of the get fit group for my floating exercise session.

Wednesday, June 29, 2011

Hearty pasties, for a cold Winters night

The original Cornish pasty only has beef, cubed not minced, potato, onion, swede (turnip) and salt and pepper.

Now somewhere along the way other ingredients have been added, like corn, carrot, peas and parsnip. Similar to what has happened to the pizza, which should only be tomato sauce, mozzarella and basil.

So do I stick to the original recipe, no I must admit that I add peas, because Mr CLI is a bit a pea fanatic and I also add grated carrot.

I have made a pasty similar to the original, but it is made by layering the ingredients, the potato is sliced not grated. It was quite a long process, and the verdict on the flavour, is was ok but seemed to fall apart while you are trying to eat it. So I have gone back to my original recipe.

Now Miss Fish is a dab hand at helping me make these, also she is at the ready when they are cooked to give them a good taste test.

500 gms lean minced beef, 1/2 cup frozen peas, 1 medium carrot grated, 1 large or 2 medium potatoes grated, 1 tsp salt, 1/2 tsp pepper. 4 - 6 sheets puff pastry, 1 egg beaten for egg wash

Peheat oven to 200.c fan forced or 220.c normal. Line flat trays with baking/parchment paper.

In a large bowl mix all ingredients, except egg and pastry together. I find using my clean hands the best to get it thoroughly mixed together.

Place the pastry sheets flat on you work surface, cut into 4 squares. Place approx 1/3 cup of the mixture on 1 half of each square. Now you can make them triangular or oblong the choice is yours.

Brush some egg wash around the edge, fold over and press the edges down with a fork. Pierce the top of the pasty once with the fork to allow steam to escape. Place onto the trays, brush with the eggwash.

Bake for 20 - 30 minutes or until golden. You may need to turn your trays around halfway during the cooking.

Because there isn't a large amount of filling, in my oven by the time the pastry is golden, the filling is cooked.

Enjoy with tomato sauce, homemade if you have it.

Tuesday, June 28, 2011

What can't you do without in your kitchen ?

There are many new fangled implements that we can buy for our kitchens, some of them quite useless. Like the orange juicer that looks like a metal rocketship, only if you were to use it the juice would go everywhere.

But for every useless bit of equipment there are plenty that once we kitchen queens buy and use, we wonder how we every cooked without them.

Some of the essentials that we need are good sharp knives that are well balanced. Many years ago my old set of knives that hadn't cost me much money really couldn't be sharpened any more. The were more dangerous than a sharp knife.

Mr CLI suggested we go to my favourite kitchen shop in Ballarat - Le Kitchen, to look for a better set of knives. Now I wasn't going to spend a lot of money on the knives, but by the time I had looked at Myer and returned to the shop Mr CLI had discussed knife options with the helpful staff and showed me a knife set made by Wusthof, which were just under $1,000. Now I wasn't going to spend that sort of money, but MR CLI insisted that is was false economy to buy a cheaper set, that would have to be replaced in a few years.

Well I walked out of Le Kitchen with a new set of Wusthof knives. Now 10 years later they are still as sharp as the day I bought them, mind you I do sharpen them regularly, and I still enjoy using them.

Now I don't mind expensive kichen equipment as presents. Another purchase from Le Kitchen was a bamix blender, in pink of course. It has whizzed many a sauce and soup, also Miss Fish has whipped many a container of cream, to have with scones and jam.

This year I got for Easter the small processor that it fits into, so now I am armed to wizz small amounts of herbs, garlic and the like.

After a holiday in Adelaide, a very heavy mortar and pestle returned home in the boot.

Small tongs now you would think that they might be useless, but they aren't they are terrific if you have a small portion of salad or a small bowl of cooked meat instead of large tongs falling out of the bowl, these just sit in there quite comfortably.

Silicone, now how did we manage without silicone baking sheets, cake mix scrapers, brushes, spoons. egg lifters. The list goes on and on. Everytime I look in a kitchen ware shop I see more silicone equipment.

Now I could go on and on about the new bits of very useful equipment. How many pieces of equipment do you have that you can't live without ?

Monday, June 27, 2011

Daring Bakers Challenge June 2011

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I must admit I was going to make my own phyllo dough, but lack of time caused me to have to use bought phyllo, but I will be making my own in the future to compare it with the bought product.

Phyllo Dough:

*Note 1: To have enough to fill my 9” x 9” baking dish with 18 layers of phyllo I doubled this recipe.

*Note 2: Single recipe will fill a 8” x 5” baking dish.

*Note 3: Dough can be made a head of time and froze. Just remove from freezer and allow to thaw

and continue making your baklava


1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour

1/8 teaspoon (2/3 ml) (¾ gm) salt

1/2 cup less 1 tablespoon (105 ml) water, plus more if needed

2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough

1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)


1. In the bowl of your stand mixer combine flour and salt

2. Mix with paddle attachment

3. Combine water, oil and vinegar in a small bowl.

4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water (I had to add a tablespoon more)


Too dry:

This is the texture you are looking for, sticks together:

5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.

6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.


7. Shape the dough into a ball and lightly cover with oil

8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)

Rolling your Phyllo

** Remove all rings and jewelry so it does not snag the dough**

Use whatever means you have to get the dough as thin as you can. I have included a fantastic video at the end of the post on how to roll out your phyllo dough, using a wooden dowel, which worked perfectly for me. You may also use a pasta machine if you have one, or a normal rolling pin whatever works for you.

1. Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.

2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.

3. Roll out the dough a bit to flatten it out.


4. Wrap the dough around your rolling pin/dowel

5. Roll back and forth quickly with the dough remaining on the dowel (see attached video for a visual, its much easier then it sounds)

6. Remove; notice how much bigger it is!

7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.


8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine

9. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.


Baklava Recipe

Adapted from Alton Brown, The Food Network

30 servings


For the syrup:

1 1/4 cups (300 ml) honey

1 1/4 cups (300ml) water

1 1/4 cups (300 ml) (280 gm/10 oz) sugar

1 cinnamon stick

1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)

a few cloves or a pinch or ground clove

When you put your baklava in the oven start making your syrup. When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled


1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved

2. Boil for 10 minutes, stir occasionally.


3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.

Ingredients for the Filling:

1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8 gm) ground cinnamon

15 to 20 whole allspice berries ( I just used a few pinches)

3/4 cup (180 ml) (170 gm/6 oz) blanched almonds

3/4 cup (180 ml) (155 gm/5½ oz) raw or roasted walnuts

3/4 cup (180 ml) (140 gm/5 oz) raw or roasted pistachios

2/3 cup (160 ml) (150 gm/ 5 1/3 oz) sugar

phyllo dough (see recipe above)

1 cup (2 sticks) (240 ml) (225g/8 oz) melted butter ** I did not need this much, less then half**


1. Preheat oven to moderate 350°F/180°C/gas mark 4.

2. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside


3. Trim your phyllo sheets to fit in your pan

4. Brush bottom of pan with butter and place first phyllo sheet

5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)

6. Sprinkle 1/3 of the nut mixture on top

7. Continue layering phyllo and buttering repeating 4 times

8. Sprinkle 1/3 of the nut mixture on top

9. Continue layering phyllo and buttering repeating 4 times

10. Sprinkle 1/3 of the nut mixture on top


11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.

12. Once you have applied the top layer tuck in all the edges to give a nice appearance.

13. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge

14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)


15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!

Next morning all syrup is absorbed

16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.

17. Serve at room temperature

Friday, June 24, 2011

Knitting Madness

As Miss Le Coiffure isn't working at the moment,we are spending considerable time together. Which means many trips to the shops, one of which was Lincraft.

Now they were having a big sale on wool, so an hour later we walked out with 2 large bags of wool and many free patterns. Also some how I had volunteered to knit 2 shawls, one in a very soft wool, which I have half knitted.

The other one is done in a yarn called Mega, which is like a ribbon cross woven yarn, which is very slippy.

Now after 3 attempts to knit this shawl on very large needles, think fatter than your finger, I settled down to get the blessed thing knitted the other night. Two and half hours later, with my shoulder throbbing and my eyes stinging, I knitted the last row. Now all I had to do was cast off, then put on the fringe.

So I merrily casted off the stitches, when I only had about 20 to go I looked at the shawl and to my horror the centre of the shawl had unravelled ! How I will probably never know, in all the years of knitting I have never had that happen. I looked at in horror and disgust, then threw it to the ground :(

I was going to call Miss Le Coiffure, but a look at the clock told me at 11.05 pm it was a bit late to be ringing her.

So what have I done with the mess, I have tried to untangle it and roll it into a ball, but this hasn't turned it to a success either !

A search on the internet has provided me with a pattern that I can use this yarn with, and also another less slippy yarn to knit a shawl. This is what I am going to do. As for the tangled ball I will use it for the fringe.

Have you had any knitting disasters, that might be lurking in the back of your cupboard, or do they get binned straight away in disgust.

Tuesday, June 21, 2011

Apple Turnovers

After making pasties on Friday, I had leftover sheets of puff pastry.

What to do ?

Looking around my kitchen for inspiration, I spotted the large bag full of home grown Granny Smith apples that had been given to me. How about apple turnovers, they are very simple to make and even easy to eat straight from them oven with cream poured over them.

The filling needs to be cool so you can make it earlier in the day, or even the day before and keep it in the fridge.

Apple Turnovers
4 sheets puff pastry, 8 - 10 large granny smith apples: peeled cored and cut into cubes, 100 gms butter, 1/2 cup brown sugar, 2 tsps each ground cinnamon and star anise, optional 2 tbsps brandy or marsala, 1 egg beaten for egg wash, extra caster sugar to sprinkle on top of turnovers

Melt butter in a frypan add sugar, apples and spices, bring to the boil, cover and reduce heat, simmer 10 minutes. Check if the apples are tender, if the are but there to much liquid leave the lid of and increase the heat and leave it to simmer until the liquid has reduced. If using alcohol add now and let simmer for 2 minutes.

You do need a small amount of liquid to keep the apples moist, but not that much so the apples are sloppy.

Remove from heat, place into a bowl put aside to cool.

When the filling is cold, preheat the oven 200.c. Line your baking trays with baking/parchment paper.

Place the sheets of pastry on your bench. Cut each sheet into 4 squares. Now you can make oblong or triangle turnovers. Place heaped tablespoons of mixture, you may need more to fill the turnover, on 1 half of each square, leaving a 1 cm border around the edge. Brush the edge with the beaten egg, fold over and press down edges with a fork, also pierce the the centre of the turnover once with the fork, to allow the steam to escape. Place onto the trays brush with egg and sprinkle with extra sugar.

Bake 20 minutes or until golden. Remove and serve with pouring cream and enjoy.

Friday, June 17, 2011

Tuna Casserole

Now this isn't the most prettiest or exciting meal, but it is warm and filling. It has 2 basic components cooked pasta and bechamel sauce with cheese, tuna, a small amount of onion and dijon mustard added. Mixed together and topped with breadcrumbs and grated cheese.

This is a recipe that can be made in a small portion for 2 people or a large dish full to feed a small army.

From start to finish the dish takes only as long as it takes to cook the noodles. Then put into the oven for 15 - 20 minutes until bubbling and the cheese is melted and browned.

Tuna Casserole
1 x 425 gram can tuna in water,drained and flaked, 2 cups dry pasta, any small pasta will do, 1/4 red onion finely chopped, 2 tsps dijon mustard, 2 tbsps butter, 3 tbsps plain flour, 4 cups milk, salt and pepper to taste, 1/2 cup grated tasty cheese for sauce + 1/4 cup for topping, 1/4 cup dried breadcrumbs

Put oven on 180.c to heat. Bring a large pot of water to the boil and the pasta, cook until tender. When cooked remove from heat, drain and return to the saucepan.

While the pasta is cooking make the bechamel. I make it in a 2 litre pyrex jug in the microwave, this stops the need for constant stirring and the possibility of burning the sauce.

Melt the butter 30 seconds on high, add the onion, cook on high for 1 minute. Stir the onion should have softened if it was diced finely, if still very hard cook another minute. Add the flour, the mixture will be quite thick, cook for 1 minute on high. Add the milk, mustard, salt and pepper. Whisk together don't worry if the flour mix is in lumps it all comes together. Cook on high for 2 minutes, whisk. You may need to scrap the sides of bottom of the jug if the flour mix is stuck to it. Cook for another 2 1/2 - 3 minutes on high. Whisk, now you want a smooth sauce that isn't to thick (think thick cream) because when you add the tuna, cheese and noodles they will thicken the sauce.

When the sauce is the right consistency, taste you made need more salt, pepper or mustard. Add the cheese, stir until melted. The add the tuna stir gently. Now I generally pour this over the pasta that has been returned to its cooking saucepan, stir together gently. Spoon into a baking dish large enough to hold it. Top with breadcrumbs then cheese. Bakes 15 - 20 minutes until bubbling around the edge and the cheese has melted and browned.

Now you can make this ahead of time, it will need longer to cook 20 - 30 minutes.

Wednesday, June 15, 2011

Interesting Sandwich Fillings

Now I am not a fan of sandwiches, having spent my entire school life eating sandwiches, that during summer where dry and curled up at the edges.

On one fateful day, I was probably in grade 3 or 4, I dumped this dried and curled up bread in the bin at school and only ate the filling. My Mum had actually told me to do this as I had told her about the dry bread the day before. Well to my horror I was pulled up in front of the class by the teacher and was informed that my Mother would be told of my wasteful behaviour.

Now this was back in the 1970's when anything went as far as behaviour of teachers. Now I was a very quiet child and being pulled up front the class had mortified me, I actually thought I was going to vomit, but I did have the thought in the back of my head that I was only doing what my Mum had told me.

Well after school I was marched out by the Teacher for her to confront my Mum with my wanton behaviour, was the Teacher shocked when my Mum told her that I was only doing what she had told me, and what business did the Teacher have telling on me. Also my Mum queried what the Teacher was doing going through bins anyway looking for discarded food.

Now you must understand back then no one stood up to Teachers, my Mum by this stage of my schooling had, had enough of the Teachers behaviour at my school, as what not in the mood for her nonsense. I silently cheered for her while she was telling the Teacher to mind her own business.

So my schooling continued with the never ending parade of sandwiches. My Mum went through a stage during High School were she made a whole lot of ham and cheese sandwiches and froze them. Then each morning one was pulled from the freezer and sent with me to school, until I had the gumption to tell her they were revolting and I had only been eating the ham for months they continued to appear in my school bag.

So you can see why I don't particularly like sandwiches, but there are a few fillings that I will make and use.

Salmon Pinwheels
Now this is a filling that is best tasted as you mix it together.

Drain a small can of salmon, make sure there isn't any bones or skin. Place into a bowl flake with a fork add 1 tsp mayonnaise, 2 tsps finely chopped parsley - you can use 1 tsp chives - now mix together. Now slowly add some lemon juice, taste after every few drops.

Now you can make these pinwheels using either bread with the crusts removed and flattened with a rolling pin or mountain bread. If using mountain bread cut into 3 across the narrowest part.

Now spread the filling across the lower third and roll up into a sausage. If using bread you can cut them into 3, if using mountain bread you can cut into 6 - 8 pieces.

Kylie Kwong's Poached Chicken and Iceberg Lettuce Finger Sandwiches
Now I have been making these sandwiches for years, since seeing Kylie make them on the TV. I have altered the recipe a little. Now you don't need to make your own mayo if you don't wish, but use a good one that isn't sweet and add some lemon juice and grated garlic to taste.

2 egg yolks, pinch salt, 1/2 tsp sugar, 1 tsp dijon mustard, 1/2 cup olive oil, 2 cloves garlic grated, juice 1/2 lemon, pinch ground szchewan pepper or white pepper

Whisk together yolks, salt, sugar & mustard. While whisking, gradually add oil, keep whisking until the mayo is thick. Add garlic, pepper and lemon juice. Taste you need more pepper or lemon juice.

Poached chicken
1 litre water, 1 spring onions, 2 flattened garlic cloves, 3 slices ginger, 8 whole peppercorns, 1/4 bunch parsley stems and all, 1 chicken breast skin removed

For the sandwiches finely sliced iceberg lettuce and bread of your choice

Add all the ingredients, except the chicken, to a saucepan. Bring to the boil, simmer covered for 10 minutes. Add the chicken breast, reduce heat to a gentle simmer. Simmer for 5 minutes. Remove from the heat, leaving the lid on, leave for 1 hour to poach the chicken.

When the chicken is poached remove and shred. Add enough mayonnaise to make the chicken moist but not sloppy.

Lay some of the chicken mixture onto a slice of bread, top with some lettuce. Now if you are going to slice off the crusts don't put the mixture to the edge of the bread, if you aren't worried about crusts push the mixture to the edge of the bread. Top with another slice of bread. Slice into fingers.

Now both these sandwiches can be made ahead of time and cover and placed into the fridge, but they are best eaten straight away.

You can add finely sliced celery, chopped walnuts and finely chopped apple to the chicken filling to make a waldof salad filling.

Now I hope this has inspired you to make different sandwich filings, because if you are like me and don't like sandwiches these fillings might change your mind.

Tuesday, June 7, 2011

Chicken and Sweet Corn Soup

While I am writing this the bitterly cold gale force wind is bending tree branches and making my windows rattle. While listening to this my mind goes to warming foods.

Now one of my all time favourites for warming you up from the inside is soup. The only thing Mr CLI makes is a beautiful vegetable soup. I am his sous chef preparing the vegetables, after many years of cleaning up vegetable peels from all over the kitchen I volunteered to get the vegies ready.

One of my other favourites is chicken and sweet corn soup, this may not be authentic but it is the way I have made it for years. From when you put the chicken breasts on to steam to when you eat it can be achieved in half an hour.

Chicken and Sweet Corn Soup
2 chicken breasts, 1 can 440gm creamed corn, enough chicken stock to make 1 1/2 litres when added to water used for steaming chicken breasts, 2 tbsps soy sauce, 2 eggs beaten, for garnish finely sliced spring onions and sesame oil

Place the chicken breasts in a steamer, steam until cooked approximately 15 minutes. Retain water in base of steamer to use in the soup. When cool enough to handle shred the chicken. In a large saucepan mix together chicken, stock, corn and soy, bring to the boil. When it comes to the boil, stir the soup, while stirring slowly pour in the eggs, this will create strands of cooked egg. As soon as you add the eggs they will cook, so remove the soup from the heat. Taste it you may need more soy. Serve in bowl with about 1 teaspoon of sesame oil sprinkled over the top, also sprinkle some spring onions on as well.

So when the weather makes you feel cold think SOUP, a quick and easy meal that can be made very easily.

Monday, June 6, 2011

Individual Chocolate Trifles

Sorry there hasn't been any blogs for a few days, a family emergency caused an urgent trip to Melbourne. So over the next couple of weeks the blogs might be intermittent.

As I haven't cooked in the last few days, I don't have any interesting recipes to write about, but I will give you a recipe for individual chocolate trifles. Which can be adapted to your flavours or what ingredients you have in your pantry.

Chocolate Trifles
Store bought or homemade chocolate cake, 1 can black cherries that have been pipped, liquor of your choice - like frambroise, cherry brandy, port, grated chocolate, cream softly whipped with a small amount of icing sugar and vanilla essence/extract

Start you layers by placing some sponge in the base of the individual bowls or glasses, drizzle on some liquor, or if you don't wish to add alcohol use some of the cherry juice. Then add a layer of cherries, then cream, then chocolate. Continue layering, making the last two layers cake, then as Nigella says a billowing cloud of whipped cream on top, shower it with grated chocolate.

If you have all the ingredients in your pantry you should be able to create these desserts within 15 minutes.

Wednesday, June 1, 2011

Nuts with the Flavours of Asia

Why do these nuts have the flavours of Asia, because they are sweet, spicy and salty. Now this is an easy way to make some mixed nuts very tasty and very morish.

They are easy to make, but be warned when you taste them, especially when they are warm, you will have a hard time stopping yourself from eating them all.

You can alter and adapt this recipe as much as you want, but you must have the sugar and salt which gives you the lovely contrast of flavours. One moment you are tasty sweet flavours then it becomes salty and in between you will get a burst of spicy.

Now this is the basic recipe but adjust it to your tastes. It is best to taste after everything has been added, which will give you the true flavour.

Sweet and Spicy Nuts
500 gms mixed nuts (without salt is better as you can adjust the amount while making these)
2 tsps flaked salt. 1 - 2 dessertspoons brown sugar, 1/2 tsp cayenne pepper, (or a pinch of chilli flakes) 1/2 tsp ground cumin, 2-3 tbsps olive oil

Heat oil in a frypan - beware don't make it too hot or it will burn everything. Add nuts, toss until all coated in oil. Add spices stir 1 minute, then add sugar keep stirring until sugar has melted and coated the nuts. Remove from heat, taste the nuts, adjust flavourings to your tastes. If adding more salt or sugar return frypan over low heat so the salt/sugar can melt over nuts. When cool store in an airtight container.

As I said beware these are addictive.