Jingle bells, jingle bells, jingle all the way
Christmas in Australia on a scorching summer’s day ...
The final item in this year’s Christmas boxes is Spiced Nuts, from an Ottolenghi recipe.
These nuts are made with 2 teaspoons of cayenne pepper, so they pack a punch. They’d be great with a cold beer by the barbie, with seafood sizzling away.
If spicy nuts with kick are your jam, you will need:
380g of mixed nuts
80g pumpkin seeds
1 teaspoon sunflower seeds
3 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon salt
2 sprigs rosemary, leaves only
2 teaspoons pepper
2 teaspoons cayenne pepper
Preheat your oven to 170 degrees.
Put all of the ingredients except the pepper and cayenne together in a roasting tray and stir to combine. Roast for 15-17 minutes, stirring from time to time, until the nuts turn dark brown. Remove the nuts from the oven, stir through the pepper and cayenne.
Allow the nuts to cool in the tray, stirring from time to time.
Serve with a coldie!
Ooh I have to give these a try! I love spiced nuts. I hope you have a very Merry Christmas Cakelaw!! :D
ReplyDeleteMerry Christmas Lorraine!
DeleteDear Gaye, I love to serve Spicy Nuts as part of the appetizer spread for the Holidays - sometimes I will gift them too. Love your presentation on that pretty plate too!
ReplyDeleteThanks Andrea. I put a warning on them so the recipients were prepared!
DeleteI couldn't get near these with two teaspoons of cayenne in! I reduced it to half a teaspoon, and replaced the nigella seeds (which all stuck to the tray in my first attempt anyway) with a generous teaspoon of caraway seeds, sprinkled on half way through the roasting time. Seriously good, and more approachable by those of us without asbestos tongues!
ReplyDelete