Numerous individual ingredients spaced out in bowls on counter top

Makes a big bowl full

INGREDIENTS

500g mixed, unsalted nuts (we used a mixture of almonds, walnuts, cashews and Brazil nuts)

2 tbsp unsalted butter

100g light brown muscovado sugar

60ml water

½ tsp ground cinnamon

¼ tsp mild chili powder (use hot if you like it spicy)

¼ tsp smoked paprika

¼ tsp freshly ground black pepper

1 + ½ tsp Maldon salt

¼ tsp poppy seeds

¼ tsp chilli flakes

ALLERGENS HIGHLIGHTED IN BOLD

Download full recipe

Step 1

Preheat the oven to CircoTherm® 170°C and line a large baking tray with non-stick baking parchment. Place the mixed nuts in a bowl.

Person putting the necessary ingredients into the pan to heat melt and mix

Step 2

Place the butter, sugar and water in a saucepan and heat over a low heat, stirring occasionally until the butter and sugar has melted (this should take about 3-4 minutes). Stir the cinnamon, chilli powder, smoked paprika and pepper into the mixture in the pan.

Prepared nuts put into single layer on baking tray

Step 3

Carefully pour the mixture over nuts in the bowl and stir together until the nuts are fully coated. Spoon the nuts onto the prepared baking tray and spread them out into a single layer, then sprinkle on 1 tsp of the salt.

Nuts cooking in oven on baking tray

Step 4

Place in the oven and cook for 8-10 minutes, until the nuts are golden. Remove from the oven, then allow to cool, giving them a stir on the tray every couple of minutes so they don’t stick together.

Step 5

Sprinkle on the remaining salt along with the poppy seeds and chili flakes.

Person serving final cooked nuts in long dish

Step 6

Once cool, place in a dish and serve.

SUGGESTED STORIES & RECIPES

Recipe

Baked Feta Ghosts

Try recipe

Recipe

Dark Chocolate Cinnamon Rolls

Try recipe