Sticky Spiced Nuts

Sticky Spiced Nuts
Sticky Spiced Nuts

My Sticky Spiced Nuts are a Christmas regular. We all enjoy snacking on extra nibbles sitting around waiting for the Christmas Feast to be prepared or while playing party games.  Supermarkets are full of the usual offerings, salted or sweet nuts with added dry fruits, but there’s nothing with the Christmas spices!

As a way to step away from another mince pie, I’ve made this recipe which delivers my much loved roasted nuts with a hint of Christmas spice!

Ingredients for 4 servings

250gMixed Nuts
Or
100gPecan Nuts
50gBlanched Almonds
50gHazlenuts
50gPumpkin Seeds
3/4 tspMixed Spice
1/4 tspGround Cinnamon
1 tbspAgave
1/2 tbspAgave (to drizzle)
1Whole Nutmeg
1/2 tbspVegetable Oil
Salt

Equipment

  • Large Roasting Tray 
  • Baking Paper
  • Wooden Spoon
  • Bowl
  • Microplane Grater
  • Storage Jar

Method

  • Pre-heat your oven to 200°C fan/400°F.
  • Add all the nuts and seeds to the bowl before adding the oil along with the mixed spice and cinnamon.
  • Take a few minutes to thoroughly coat all of the nuts and seeds with the oil and spices before adding the agave.
  • Thoroughly mix again.
  • Place a sheet of baking paper onto a large flat roasting tray and pour out the contents of the bowl.
  • Spread the nuts evenly over the baking sheet and pop into the oven.
  • Put the timer on for 5 minutes and check that the nuts are gently roasting.
  • Put the timer on for a further 5 minutes.  At this point the nuts should be starting to change colour.  If you feel this is happening a little too quickly turn the oven down a little.
  • Before you put the nuts back into the oven, drizzle the remaining half tablespoon of agave over the nuts before putting the tray back into the oven.
  • This time check them after 3 minutes and in particular check on the colour of the pecan nuts.  If they are still a browny colour, leave the nuts in for a further 2 minutes before removing the tray from the oven.
  • Allow the nuts to cool for approximately 5 minutes before adding a pinch of salt and grate some nutmeg over the nuts.
  • Carefully spoon the nuts into your jar and allow to cool with the lid off.
  • When you tip your nuts out to serve you’ll get those lovely Christmassy aromas and the nuts will be just a little sticky.

Notes

  • Some ovens are hotter than others despite what the temperature gauge says, so keep a close eye on those nuts!
  • Nuts are different sizes and will roast in different times, but nuts with skin like the pecans for instance will roast quicker and have a tendency to burn because the skin layer is quite thin.
  • Feel free to add the nuts of your choice.
  • Adjust the amount of spice to suit your personal taste!
  • Be extra careful when handling the nuts straight from the oven as the agave will be very hot and it’s easy to get burned especially if you try and take a sneaky nut before they’ve cooled – you’ve been warned!
  • These nuts if stored in a jar with a tight seal will last for around 5-7 days.

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Nella Foulds
Nella Foulds

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