These sweet and spicy roasted nuts are my favourite snack to have on hand during the festive season.
They’re the perfect balance of sweet, salty and spicy and each bite is so satisfyingly crunchy. But I must warn you, you might find it hard to stop!
Serve as nibbles with drinks, on a charcuterie/cheese board or give them as holiday gifts.
Notes:
I’ve used a mixture of almonds, cashews, peanuts and pecans but you can use whichever nuts you prefer.
If you store the nuts in an airtight container in the fridge they’ll last up to 3 weeks.
Ingredients
150g raw, unsalted almonds
150g raw, unsalted pecan nuts
150g raw, unsalted cashew nuts
200g raw, unsalted peanuts
4 tbsp maple syrup
1 tbsp melted butter
1 tbsp brown sugar
1 tsp salt
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp cayenne (use more or less depending on how much of a kick you want)
Method:
Preheat the oven to 175°C/ 350 F. Line a baking tray with baking paper and set aside.
In a large bowl, add the different nuts and give them a mix.
Add in the maple syrup and melted butter and stir well to coat the nuts.
Add in the spices and salt and toss or stir, again making sure the nuts are evenly coated.
Spread them out onto your baking sheet and pop them in the oven for 15 minutes.
After 15 minutes give them a stir and put them back in the oven for an additional 5-10 minutes, but keep an eye on them as they can burn quickly.
When the nuts are starting to look golden in some areas and they have that delicious roasted smell, they’re done!
Remove from the oven and sprinkle with sea salt flakes (optional). Allow to cool completely.
Store in an air-tight jar or container at room temperature or in the fridge if you want them to last longer (2-3 weeks).
Comments