caramelised spiced nutsrating:
750g mixture of whole, blanched, unsalted nuts, such as cashews, macadamias and whole blanched almonds
1-2 tsp sea salt
1 tbsp olive oil
1½ tsp hot chilli powder
2 tsp cumin seeds
2 tbsp clear honey
Drizzle in the oil and cook the nuts until lightly golden, stirring them constantly. Sprinkle over the chilli powder and cumin seeds. Cook for 1 minute more or until the spices smell aromatic.
Stir the honey into the nuts and toss well to coat. Cook for 1-2 minutes or until the honey starts to caramelise, then remove the pan from the heat. Tip the nuts on to a baking tray lined with greaseproof paper, then pop the tray into a low oven. Leave the nuts to dry out for 20-30 minutes, making sure they don’t burn.
Remove the tray from the oven and leave to cool completely. Transfer the nuts to an airtight container and store in a cool dry place for up to 1 month.