Tangerine Vanilla Cashew-Macadamia Glazed Mix

Method

1. Toss the chopped mango with 2 g tapioca syrup solids and 0.5 g tangerine powder.
2. Spread the mango on parchment and dry at 200 degrees Fahrenheit for 8 to 12 minutes, until separated and tacky but not wet.
3. Toast the cashews at 300 degrees Fahrenheit for 7 to 9 minutes.
4. Toast the macadamias at 300 degrees Fahrenheit for 5 to 7 minutes.
5. Keep the toasted nuts warm while you cook the glaze.
6. Combine the cane sugar, tapioca syrup, remaining 11 g tapioca syrup solids, brown sugar, 3 g tangerine powder, 3.8 g salt, tangerine concentrate, vanilla bean powder, and water in a small saucepan.
7. Cook the glaze with a candy thermometer until it reaches 248 to 250 degrees Fahrenheit.
8. Remove the pan from the heat and stir in the vanilla extract and optional food-grade citrus oil, if using.
9. Add the warm nuts and stir for 60 to 90 seconds, until evenly glazed.
10. Stir in the mango for 15 to 30 seconds only.
11. Spread the mixture thinly on parchment and bake at 250 to 265 degrees Fahrenheit for 8 to 12 minutes, stirring once.
12. While warm, toss with the reserved 2.3 g tangerine powder and 0.7 g salt.
13. Cool completely before packing or serving.

Cook's notes

• The source recipe is metric-first; the US volume measures are approximate. Use the metric amounts for the most repeatable batch.
• The finished mix should smell like freshly peeled tangerine before it tastes sweet.
• If the citrus fades, move more tangerine powder to the finishing step.
• If the mango clumps, cut it smaller and pre-dry it longer before glazing.
• Store airtight after cooling and keep finished mixes cool and dry.

Variations

• Use only food-grade citrus oil if adding the optional oil off heat.