Pomegranate Vanilla Cashews

Method

1. Toss the chopped apples with the pomegranate concentrate, about 1/3 teaspoon orange powder (0.8 g), pomegranate powder, and optional acid.
2. Spread the apples on parchment and dry at 200 degrees Fahrenheit for 8 to 12 minutes, until tacky but not wet.
3. Toast the cashews at 300 degrees Fahrenheit for 7 to 9 minutes, until pale golden and fragrant.
4. Keep the cashews warm while you cook the glaze.
5. Combine the cane sugar, tapioca syrup, brown sugar, about 1/2 teaspoon salt (3.1 g), a generous 1/2 teaspoon orange powder (1.4 g), about 3/16 teaspoon vanilla bean powder (0.6 g), and water in a small saucepan.
6. Cook the glaze with a candy thermometer until it reaches 248 to 250 degrees Fahrenheit.
7. Remove the pan from the heat and stir in the vanilla extract.
8. Add the warm cashews and stir for 60 to 90 seconds, until evenly glazed.
9. Stir in the pomegranate apples and dried pomegranate pieces for 15 to 30 seconds only.
10. Spread the mixture thinly on parchment and bake at 250 to 265 degrees Fahrenheit for 8 to 12 minutes, stirring once.
11. While warm, toss with the reserved a pinch of salt (0.5 g), a small pinch of orange powder (0.2 g), and about 1/16 teaspoon vanilla bean powder (0.2 g).
12. Cool completely before packing or serving.

1. Toss the chopped apples with the pomegranate concentrate, 0.8 g orange powder, pomegranate powder, and optional acid.
2. Spread the apples on parchment and dry at 95°C for 8 to 12 minutes, until tacky but not wet.
3. Toast the cashews at 150°C for 7 to 9 minutes, until pale golden and fragrant.
4. Keep the cashews warm while you cook the glaze.
5. Combine the cane sugar, tapioca syrup, brown sugar, 3.1 g salt, 1.4 g orange powder, 0.6 g vanilla bean powder, and water in a small saucepan.
6. Cook the glaze with a candy thermometer until it reaches 120 to 121°C.
7. Remove the pan from the heat and stir in the vanilla extract.
8. Add the warm cashews and stir for 60 to 90 seconds, until evenly glazed.
9. Stir in the pomegranate apples and dried pomegranate pieces for 15 to 30 seconds only.
10. Spread the mixture thinly on parchment and bake at 120 to 130°C for 8 to 12 minutes, stirring once.
11. While warm, toss with the reserved 0.5 g salt, 0.2 g orange powder, and 0.2 g vanilla bean powder.
12. 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 be creamy, vanilla-fragrant, and gently tart rather than candy-sour.
• If the mix tastes flat, add a touch more finishing orange powder or acid; if it tastes perfumey, reduce the vanilla extract before reducing vanilla bean powder.
• Store airtight after cooling and keep finished mixes cool and dry.

Variations

• Use crushed freeze-dried pomegranate when dried pomegranate pieces are hard to find.