Semolina Nut Crunch

Semolina Nut bars(2)

I don’t do sweets and chocolates much! but I do like a small piece of something sweet after dinner….just one little morsel. Usually it’s chocolate but the other day I was reminded of this semolina nut crunch my great aunt used to do!! I never really got the recipe from her – too young to be bothered with recipes and far more interested in munching – but I think this is the closest I will get to the original, and it turned out crunchy and nutty and not overly sweet which suits me just fine.

I have used golden syrup although I am pretty sure my great aunt made her own sugar syrup, but golden syrup works and it is simpler.  I love almonds and pistachios and as she used these nuts so have I, but you can choose your favourite nuts to substitute.


150 grams semolina
2 tablespoons oil
2 cardamom pods
3 heaped tablespoons golden syrup mixed with 3 tablespoons of hot water
25 grams almonds , coarsely chopped or partially ground
25 grams pistachios, coarsely chopped or partially ground (substitute with whichever nuts you prefer)


  • Heat the oil in a pan and add semolina
  • On low heat saute the semolina, stirring all the time until a pale golden – this will take about 5 minutes. Be careful as semolina burns easily so keep stirring with a wooden spoon
  • Remove from heat and immediately add nuts and golden syrup mixed with hot water and stir until mixed thoroughly
  • Put in a small shallow dish (mine is approximately 5 x 7 inches) and press down with the back of a wooden spoon or use your fingers to press it down firmly

Semolina Nut bars

  • Give it 20 minutes to cool a little and using a very sharp knife lightly score into squares or rectangles – don’t cut, just score
  • After a couple of hours cut through the squares making sure you use a sharp, pointed knife

Note: Store in an air tight tin in a cool place – will last for a couple of weeks without any problem but I doubt if there will be any left to store for 2 weeks! I find the texture is better the next day, chewier.

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