All about nuts and seeds at the moment. I’ve just posted more about them here on the blog and Appleaday facebook page because I seem to have spent weeks roasting different combinations for presents.
This recipe is such an easy and delicious addition to the festive season and they will store for a couple of weeks in airtight containers… if you’re very good at self-control.
Ingredients:
100 g cashew nuts
100 g macadamias
50 g brazil nuts
50 g almonds
100 g pumpkin seeds (pepitas)
25g butter
1 generous tbsp thyme or chestnut or dark honey (ideally manuka…but too expensive at the mo)
about 4 small sprigs rosemary and thyme, leaves removed, finely chopped
sea salt, freshly ground pepper
pinch or three of cayenne or chilli powder
Method:
Preheat the oven to 160 degrees centigrade and arrange the nuts on a sheet of baking paper. Bake until golden and crunchy, c. 15-20 mins.
Meanwhile, heat the honey and 3 tbsp water until dissolved. Remove from the heat and stir in the spices, butter and salt.
Quickly fold in the nuts and transfer them back to the baking sheet and spread them out as much as possible so they’re not touching (they’ll clump otherwise due to the honey).
Bake for another 5 or so minutes in the oven until a lovely caramel colour, then remove and allow to fully cool.