Receta Ottolenghi’s Spicy Nuts

by Cakelaw

 Jingle bells, jingle bells, jingle all the wayChristmas in Australia on a scorching summer’s day ...             The final item in this year’s Christmas boxes is Spiced Nuts, from an Ottolenghi recipe. These nuts are made with 2 teaspoons of cayenne pepper, so they pack a punch. They’d be great with a cold beer by the barbie, with seafood sizzling away. If spicy nuts with kick are your jam, you will need: 380g of mixed nuts80g pumpkin seeds1 teaspoon sunflower seeds3 tablespoons vegetable oil2 tablespoons honey1 teaspoon salt2 sprigs rosemary, leaves only2 teaspoons pepper2 teaspoons cayenne pepper Preheat your oven to 170 degrees. Put all of the ingredients except the pepper and cayenne together in a roasting tray and stir to combine. Roast for 15-17 minutes, stirring from time to time, until the nuts turn dark brown. Remove the nuts from the oven, stir through the pepper and cayenne.  Allow the nuts to cool in the tray, stirring from time to time.  Serve with a coldie!