Sweet and salty nuts

PREPARATION  20 minutes

COOKING  15 minutes

SERVES  6-8

250 g (9 oz/1²/₃ cups) blanched almonds

250 g (9 oz/2½ cups) pecans

55 g (2 oz/¼ cup) sugar

1 teaspoon ground cinnamon

pinch ground cloves

½ teaspoon curry powder

¼ teaspoon ground cumin

Preheat the oven to 180°C (350°F/Gas 4). Spread the almonds and pecans on a large baking tray and bake for 5–10 minutes, or until they are crisp and lightly coloured. Remove and allow to cool.

Combine the sugar, spices, 1 teaspoon salt and ½ teaspoon ground pepper in a small bowl and mix well.

Heat a large non-stick frying pan over medium heat and add almonds and pecans. Sprinkle spice mixture over nuts and stir for 5 minutes, or until nuts turn golden. The sugar will melt and coat nuts. Gently shake frying pan often to ensure even cooking. If nuts stick together, separate with a wooden spoon. When nuts are cooked, remove from heat and spread them on a lightly oiled baking tray to cool.

Notes: If you use a small frying pan, cook the nuts in batches. Cashew nuts, macadamia nuts or peanuts can be used or, if you prefer, just one variety. Transfer the cooled nuts to tightly sealed jars or containers. They will keep for a few weeks.