Sweet'n Spicy Roasted Nuts
Snacking is something I REALLY like to do. Particularly when I am with friends, there is nothing better than sharing exciting ‘bits’ of food. This recipe is super quick, and easy to prepare for entertaining - I promise you will WOW you guests when you pull out a bowl of these crispy morsels and you say that you have made them yourself!
Now as far as snacks go, it can be challenging finding things that aren’t dosed with refined sugars, trans fats, colours and artificial flavours. I like to know what is going into my food. Always! I’m one of those people who stand in the supermarket reading every ingredient if anything is ever bought pre-made.
When making these delights I often use a mixture of whatever spices are floating around in my pantry, however the recipe below hits the sweet, hot, salty and flavoursome spot like nothing else.
To make them you will need -
2 cups of nuts- I like to use walnuts, pecans, cashews and almonds so ½ cup of each, raw
1 1/2 tablespoon organic maple syrup
½ teaspoon of ground cumin
½ teaspoon of sweet paprika
½ teaspoon hot paprika
pinch of cinnamon
3 generous pinches of sea salt
Extra hot paprika and dried chilli flakes if you like it hot hot hot!
You could use honey or agave nectar if you don’t have maple syrup, but I find I get the best results and flavor from maple syrup.
HOW IT’S DONE
Heat a fan-forced oven to 180 degrees. Using a mortar and pestle grind 2 pinches of the salt to a fine powder. If you don’t have a mortar and pestle put the salt in a paper bag and press down on it with the back of your spoon. Basically you want it to be super fine so it sticks well to the nuts.
Combine the maple syrup, spices and ground sea salt together in a large bowl. Add the raw nuts and give them a toss to make sure they are evenly coated. If you like things a little more spicy add an extra pinch or two of hot paprika or dried chilli. Place the nuts onto a large baking tray and spread them out evenly. Sprinkle the remaining pinch of sea salt over the nuts and place in the oven.
Bake at 180 degrees for 10 minutes, take them out and give them a shake. Turn down the oven to 100 degrees to let them dry right through. This will take approx. 15-20 minutes. Keep an eye on them, if they appear to be sticky after you give the pan a shake pop them back in until they are a little drier.Once done, take them out of the oven and let them cool. They will develop their crispness once they reach room temperature. Enjoy as a snack on the go or with friends over a glass of wine - or two! These are best served straight away however will keep in an air tight container for several weeks. I challenge you to see if they do!
Photography by Phu Tang