Sweet and spicy nuts

Sweet and spicy nuts

By
From
Kenko Kitchen
Makes
150 g
Prep
10 mins
Cooking time
15 mins
Photographer
Elisa Watson

These nuts are sensational! I could sit down and eat the entire jar in one go. They have the perfect balance of sweet and spice, and are brilliant to serve as a nibble for guests, or to have on hand when you need a little snack fix.

Ingredients

Quantity Ingredient
65g coconut sugar
1 teaspoon pomegranate molasses
2 tablespoons rice malt syrup
1/4 teaspoon paprika
1/4 teaspoon cinnamon
1/8 teaspoon cumin
1/4 teaspoon chilli powder
1/8 teaspoon salt
1/2 teaspoon aleppo pepper
1/4 teaspoon pomegranate seeds
140g mixed nuts of choice

Method

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. In a bowl mix together the coconut sugar, pomegranate molasses, rice malt syrup, paprika, cinnamon, cumin, chilli powder, salt, aleppo pepper and pomegranate seeds in a saucepan and warm over low heat for about 5 minutes until the sugar dissolves.
  3. Add the nuts to the saucepan and coat with the mixture.
  4. Pour the nut mixture onto the baking tray and spread it out. Bake in the oven for 10 minutes.
  5. Remove the nuts from the oven and let sit until cooled a little, then peel off the baking paper and allow to cool completely on a non‑stick surface.
  6. Once cooled, break the mixture up into nibble-sized pieces. Store in a jar for up to 2 weeks.
Tags:
vegan
sugar-free
gluten-free
sugar
gluten
free
vegetarian
health
healthy
diet
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