Spicy nutsPrint Recipe
100g cashew nuts
100g macadamia nuts
120g pecan nuts
60g whole almonds (skin on)
80g pumpkin seeds
1 tbsp sunflower seeds
2 tbsp nigella seeds
3 tbsp sunflower oil
2 tbsp honey
1 tsp fine salt
2 sprigs rosemary, leaves picked
2 tsp coarsely ground black pepper
2 tsp cayenne
Double or triple the quantities: you'll easily get hooked.
Serves six to eight.
Preheat the oven to 170C/325F/gas mark 3. Scatter all the ingredients bar the pepper and cayenne in a roasting tray. Roast for 15-17 minutes, stirring occasionally, until the nuts turn dark brown. Remove, stir in the pepper and cayenne, and taste. Add salt if you like. Leave to cool in the tray, stirring from time to time. Once cool, transfer to an air-tight container.
Easy and exquisite
Your guests will be enthralled by this beautiful and intriguing snack for the table.
Ottolenghi is what I cook when I really want to eat something good or I want to wow some guests.
My son fell in love with all things Ottolenghi: it taught him proper nutrition and ethical eating without my having preached a single word.