Spiced nuts

These are the perfect accompaniment to a sloe cocktail or any other drink you like to sip on Christmas Day or in the run up to Christmas. Smoky, lightly spiced with a touch of gentle sweetness, they are completely irresistible, and a much healthier alternative to crisps, as I repeatedly tell myself half a bowl down. Makes 600g.

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Ingredients

200g blanched almonds
200g walnuts
200g macadamia nuts
2 tsp fennel seeds
1 tbsp cumin seeds
200g pumpkin seeds
1 ½ tbsp pale honey
2 tbsp olive oil
2 tsp rosemary, finely chopped
2 tsp sweet smoked paprika
½ tsp cayenne pepper (optional)
Salt and black pepper

Recipe

Preheat the oven to 170C (150C fan)/335F/gas 3. Put the almonds on one baking tray and the walnuts and macadamia nuts on another and bake for about 6-8 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 130C (110C fan)/260F/gas ½. Tip one lot of nuts into the other and line the empty baking tray with foil. Meanwhile, heat a dry frying pan over a medium heat and then toast the fennel and cumin seeds for a few minutes, to wake up their taste. Empty into a pestle and mortar and roughly grind them, not minding if there are still some whole seeds.

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.

Lay the nuts out on the lined baking tray, put back into the oven for 5-6 minutes to set the nuts. Leave on the tray to cool. They will keep in an airtight container for a fortnight at least. They are perfect for breakfast, lunch or dinner, or anywhere in between.

IMAGE CREDIT: Tara Fisher