Spiced Nuts

I recently came across a quote:

Nuts, nuts, I like nuts
If you take them away I’ll hate your guts
I like peanuts, I like walnuts, I like some nuts, I like all nuts
So gimme, gimme, gimme, gimme, gimme some nuts!

I simply love nuts but I’m not to keen on most of the seasoned savoury nut mixes in the supermarket. I find most of them too salty and overpowering in flavour. With the BBQ season well under way and the Olympic games approaching approaching, this is a great time to think about spiced nuts. They’re the perfect snack to keep family and other guests occupied.

This winning combination of sweet, salty and spicy nuts makes a great nibble with drinks, especially if you warm them slightly in the oven just before serving. Go nuts!!

Spiced nut recipe

1 egg white
25g light muscovado sugar
2 tsp flaky sea salt
½ tsp cayenne pepper
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp five spice powder
500g nuts – a mixture of cashews, almonds, pecans, walnuts and macadamia nuts work well

cooked-nuts

Preheat the oven to 160C/325F/gas mark 3. In a large bowl, whisk the egg white until thick and foamy. Stir in all the rest of the ingredients, apart from the nuts, then fold in the nuts and stir until well coated with the spicy mixture.

Tip on to a large baking sheet and spread out into a single layer. Bake for 15 minutes, then take the baking sheet out of the oven and give everything a good stir with a wooden spoon, scraping off any nuts that have stuck to the sheet (they’re quite sticky at this stage).

Return to the oven for seven minutes longer, until golden brown. Remove from the oven and leave to cool on the baking sheet – they’ll crisp up as they do so. If you like, add an extra sprinkling of sea salt at this point. When they’re completely cold, seal in an airtight jar and eat within three weeks.

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