Spiced Nuts

Name: Spiced Nuts
Cuisine: British
Ingredients: 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); black pepper; sprinkle cayenne pepper (optional)

Joanne @JoanneinBath

Bath, UK

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!

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Ingredients

600 gnuts, I used a mixture of whole cashews and pecans together with some flaked almonds
2 handfulssunflower seeds
1/2 tspcumin seeds (or nigella seeds)
1/2 tspcaraway seeds (optional)
2-3 tbspvegetable oil
1-2 tbsphoney or maple syrup
1 tspsalt
1/2 tspdried thyme (or rosemary)
black pepper
sprinkle cayenne pepper (optional)

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Steps

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.
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.
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.
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.

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Cooksnaps

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Joanne @JoanneinBath

on May 13, 2016 14:31

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.