Lemon and Spice-roasted Mixed Nuts

THINK OF THESE NOT JUST AS A SNACK TO ENJOY WITH DRINKS, BUT AS AN INGREDIENT TOO. TRY CRUSHED FOR TOPPING SALADS, DIPS AND SCATTERING OVER RICE DISHES. HAZELNUTS, PISTACHIOS AND PECANS WOULD ALL WORK WELL, PLUS YOU CAN REPLACE THE SUGAR WITH A HANDFUL OF RAISINS, IF YOU LIKE.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: ABOUT 30 MINUTES

FRESH

grated zest and juice of 1 lemon

SPICES

1 teaspoon coarsely ground black pepper

1 teaspoon ground cumin

1 teaspoon chilli powder

½ teaspoon chaat masala

PANTRY/LARDER

2 tablespoons melted coconut oil or ghee or peanut oil

1 teaspoon soft brown sugar

1 teaspoon sea salt, or to taste

175g cashews

175g walnuts

175g almonds

175g peanuts

1. Preheat the oven to 150°C/300°F/Gas 2.

2. In a large bowl, whisk together the oil or ghee, lemon zest and juice, all the spices, sugar and salt. Next, add all the nuts and toss well, making sure all the nuts are well coated.

3. Lay out the spiced nuts evenly on a baking tray and bake in the oven for 20 minutes, making sure to toss and move the nuts around halfway. Turn down the heat to 125°C/250°F/Gas 1 and continue to bake for a further 10 minutes, or until golden brown.

4. Remove from the oven and allow to cool completely. Store in an airtight container for up to 7 days.

NOTE: Keep a close eye on them during the last 5 minutes so that the nuts don’t burn.