caramelised spiced nuts

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

Heat a large heavy-based frying pan or wok over a medium heat. Once the pan is hot, tip in your choice of nuts and the salt. Cook for 1-2 minutes, tossing the nuts around the pan constantly until they start to release their oils.

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.