Spiced Nuts

Introduce

Chef :

Joanne

Spiced Nuts

I like a bit of sweetness with my spice, but not too much, and this recipe, inspired by Yotam Ottolenghi's, gets just the right balance. You can add more honey, or a sprinkle of sugar for extra crunch if you prefer a sweeter result. This is so much more economical than buying spiced nuts, and way nicer too!

Ingredient

600 g

nuts, I used a mixture of whole cashews and pecans together with some flaked almonds

2 handfuls

sunflower seeds

1/2 tsp

cumin seeds (or nigella seeds)

1/2 tsp

caraway seeds (optional)

2-3 tbsp

vegetable oil

1-2 tbsp

honey or maple syrup

1 tsp

salt

1/2 tsp

dried thyme (or rosemary)

Cooking instructions

* Step 1

Preheat the oven to 160C/Gas 3 and line a large baking sheet with baking parchment. Weigh the nuts into a bowl, and add all the other ingredients except the cayenne pepper. Mix really well.

* Step 2

Spread the nuts in a single layer on the baking sheet and bake in the oven for about 12 minutes Every few minutes take the baking tray out and pull the paper to the middle to pile up the nuts, then spread out again. This will help roast the nuts evenly.

* Step 3

Check the nuts are crunchy, you need to cool first, then take out of the oven and sprinkle with a little cayenne if you want a hot finish, together with any more salt if needed.

* Step 4

As the nuts cool, keep piling them up so that smaller nuts and seeds clump together a bit. Make sure the nuts are totally cold before you store in an airtight jar.