Method

• 1.
  For the syrup, place all ingredients and 2 cups (500ml) water in a medium saucepan. Bring to the boil over medium-high heat, stirring until sugar dissolves.
• 2.
  Cook for 15-20 minutes until a light syrup. Set aside to cool in pan, then strain into large bowl, discarding solids. Set aside.
• 3.
  For the lokma, mix the flour, yeast, sugar, wattleseed and a pinch of fine salt in a large bowl. Slowly stir in the water until combined and you have a loose, sticky dough. Set aside, covered with a tea towel, to prove for 1 hour.
• 4.
  Fill a large saucepan with enough oil to reach a depth of 7cm and heat to 180°C over high heat (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Stir proved dough with a spatula to help release the air in the dough.
• 5.
  Using two teaspoons, carefully dip the spoons into the hot oil and then scoop up small amounts of the sticky dough, lightly shaping into small rounds. Carefully lower dough into the hot oil and fry, in small batches and turning occasionally, for 2-3 minutes until golden brown and puffed. Drain briefly on paper towel, then, while still hot, add to the cooled syrup (the balls must be hot, as this is the best way for them to absorb the sweet syrup).
• 6.
  Once all balls are cooked and soaking in the syrup, set aside at room temperature to soak, pushing balls down into the syrup (they will float) and stirring occasionally, for 15-20 minutes.
• 7.
  Use a slotted spoon to transfer the syrup-soaked lokma to a serving bowl or plate. Spoon over some of the syrup and sprinkle with chopped nuts. Serve.