Spiced Nuts
Snack
Ingredients
200g blanched almonds
200g walnuts
200g macadamia nuts
2 tsp fennel seeds
1 tbsp cumin seeds
200g pumpkin seeds
2 tbsp pale honey
2 tbsp olive oil
2 tsp rosemary, finely chopped
2 tsp smoked paprika
1 tsp cayenne pepper
Salt and black pepper
Directions
1. Preheat the oven to 190C/gas 5. Put the almonds on one baking tray and the walnuts and macadamia nuts on another and bake for about 5 minutes, or until the almonds and macadamias have turned a pale golden colour. The almonds might take a little less time than the other nuts. Turn the oven down to its lowest setting.
2. Tip one lot of nuts into the other and line the empty baking tray with foil.
3. Meanwhile, heat a dry frying pan, add the fennel and cumin seeds and toss them for a few minutes. Remove, put in a pestle and mortar and roughly grind them. It doesn't matter if there are still some whole seeds.
4. Now put the pan back on the heat, add the pumpkin seeds and toast for a few minutes over a medium heat. Add the honey, oil, rosemary, spices and nuts and stir continuously until the nuts are evenly coated with the spices and the honey has started to caramelise. Season with 1-2 teaspoons of salt.
5. Lay the nuts out on the lined baking tray, put back into the oven for a few minutes, then remove from the oven and leave on the tray to cool. They will keep in an airtight container for a good week or two. Use as a stopgap for those hungry moments or serve with drinks in the evening.