Based on an Ottolenghi recipe
Ingredients
100g cashew nuts
100g macadamia nuts
120g pecan nuts
60g whole almonds (skin on)
80g pumpkin seeds
1 tbsp sunflower seeds
3 tbsp oil
2 tbsp honey
1 tsp fine salt
2 sprigs rosemary, leaves picked (or 1 tsp dried rosemary)
2 tsp coarsely ground black pepper
2 tsp cayenne
3 tbsp oil
2 tbsp honey
1 tsp fine salt
2 sprigs rosemary, leaves picked (or 1 tsp dried rosemary)
2 tsp coarsely ground black pepper
2 tsp cayenne
Method
- 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.