Very few people will say no to a nut – I know I can’t. I start eating them one nut at a time, and halfway through the bag, I find myself shoving down handfuls.
Nuts are traditional snacks around Christmas. You can find them in mixed bags, but it is less expensive to get a variety of raw nuts that you like and make up your own combination. In the recipe, I’ve used cashews, whole unskinned almonds and skinned peanuts.
Spiced nuts are quick to make. There’s probably only one thing to remember about roasting nuts, and that’s to not let them burn.
This recipe is from the Don’t Call Me Chef column in Star 2.
- 250g mixed nutsunsalted and untoasted
- 1tbsp unsalted buttermelted
- 2tbsp palm sugaror brown sugar
- ¾-1tsp hot chilli powderor cayenne pepper
- 1tbsp palm sugar syrupor honey
- 1–2tsp light soy sauce
- Coarse salt to taste
- Place the nuts on a baking tray and roast in a 180℃ oven for 10 minutes, shaking the tray occasionally for even toasting.
- In a mixing bowl, combine the butter, sugar, chilli powder, syrup and soy sauce.
- Add the warm nuts and toss to coat well.
- Spread the mixture back on the baking tray and return to the oven, occasionally stirring the nuts and scraping the tray with a metal spatula as the coating will start to become gooey and stick to the tray.
- Cook until the coating is crisp. Remove from the oven, sprinkle with salt and cool completely in the tray.
- Separate the nuts and store in an air-tight container. Eat as a snack or toss them in salads.