Showstopping snacks: Spicy luxe nuts
Food styling: Emily Kyd. Props styling: Jennifer Kay. Photographer’s assistant: Sophie Bronze. @anniebellcook
These deliciously sticky nuts take in two of my favourite varieties that we all too rarely come across. Plus, with a hint of ginger in there, they are the pinnacle of Christmas cocktail nuts.
SERVES 8 (V)
1 tsp vegetable oil
100g pecan nuts
100g macadamia nuts
2 tsp tamari or dark soy sauce
2 tsp maple syrup
2 tsp lemon juice
⅓ tsp ground ginger
- Preheat the oven to 150C/130C fan/gas 2. Brush the base of a large roasting pan with the oil. Combine the nuts in a medium bowl and spread in a thin layer over the base, and toast in the oven for 20 minutes.
- Blend the remaining ingredients in a small bowl. Drizzle over the nuts, stir to coat and then roast for another 30 minutes, stirring halfway through. Loosen with a spatula, spread over a sheet of baking paper and leave to cool.
GETTING AHEAD These will keep well for a good week in an airtight container. Being sticky, they may require gentle separation.