Moreish nibbles any time of the year
These are great at any time of the year, fantastic crunched up over a steaming bowl of pumpkin and butternut soup or on goat’s cheese crostinis. They also make great gifts and are perfect for moreish nibbles over the festive season.
750g mixed whole unsalted nuts eg brazil, green pistachio, almonds, cashew, pecans
100g mixed seeds eg sunflower, pumpkin
2 tsp ras el hanout or mild curry spices like garam masala
1 tsp red chilli flakes
A generous splash of fruity olive oil
2 tbsp soft light brown sugar, possibly a little more when the nuts are cool
1 tbsp rosemary, chopped
Flaky sea salt
Heat a large frying pan, throw in the nuts and stir with a wooden spatula until they are lightly toasted. Sprinkle over the spices and stir again for a 2 mins. Add the oil, sugar and rosemary, then stir again.
Once the sugar starts to caramelise the nuts (don't let them burn) tip out on to a baking sheet lined with parchment paper, sprinkle with salt and allow to cool.
They can be warmed through again before serving if you prefer.
Recipe: Katherine Frelon