Valentine’s Day is upon us! Well, nearly. And for many folks, that means going out and finding some delightful little treats to lavish upon their sweetie.

The traditional goodies – chocolates of all shapes, sizes, and descriptions – might be more expensive this year than last, though…and that trend is looking to continue. While many cash crops have undergone incredible leaps forward in productivity, cacao hasn’t. It’s still producing at about the same levels it was ten years ago, and that means a major production shortfall for chocolatiers the world ’round.

So what’s a lover to do?

How about switching up the usual chocolatey gifts in favour of something else? No, not tea – although we bet your sweetheart would love a little gift box of tea, maybe with a neat mug tucked in – but maybe some delectable homemade snacks that are every bit as munchable as chocolate?

We recently found a recipe for tea-spiced nuts that we can’t stop snacking on. The best part is, you can use this one recipe to make tons of different varieties – how about Spicy Chai Walnuts or Kashmiri Almonds, or even upping the nutty ante with Backwoods Maple-Walnut Walnuts? Mango Lassi Cashews could be a fun twist!

Personally, I’ve been going through Road to Morocco pecans like there’s no tomorrow.

If you give this recipe a try, let us know what combination you used!

Tea-Spiced Nuts
(from Mele Cotte)

Ingredients
1 lb shelled nuts (pecans, walnuts, whole almonds, cashews, etc)
¼ cup sugar
2 Tbsp loose-leaf tea (whatever variety you want)
½ tsp salt
1 egg white
1 Tbsp water

Procedure

1. Preheat oven to 325°F.  Line baking sheet with parchment paper.  Place the nuts in a large bowl; set aside.
2. In a spice grinder, finely grind the sugar, tea, and salt. Transfer the powder to an airtight container and set aside. (You will have more than you need for this recipe.)
3. In a small bowl, whisk egg white and water until combined and foamy. Add the dry ingredients and whisk until incorporated. Let stand for 10 minutes.
4. After the wait time, the sugar should have (mostly) dissolved. Stir again, and then pour over nuts. Toss to coat, stirring several times to glaze the nuts.
5. Transfer to baking sheet, in an even layer, and bake for about 35-45 minutes, or until crisp.  (To test, remove a few nuts from oven and let cool 3-4 minutes before tasting.) Store in airtight container. Yield: about 8 servings