A festive, sweet and savoury spicy nuts recipe that needs to come with a warning – beware, they are very, very moorish! Enjoy these spicy treats for a morning or afternoon snack or with a drink before dinner. Stop at one small handful and I’ll be impressed.
Prep and cooking time: 25 minutes
2 cups raw almonds, or combine with cashews and walnuts (or nut of choice)
1 tablespoon coconut oil
1 tablespoon rice malt or maple syrup
1 egg white
1 heaped teaspoon fresh rosemary, chopped finely (or 1/2 tspn dried)
1 heaped teaspoon fresh thyme, chopped finely (or 1/2 tspn dried)
1 teaspoon Celtic or Himalayan salt
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
Turn the oven on to 180*c and line a baking tray with baking paper.
Melt the coconut oil with the syrup over a low heat. Stir in the herbs, salt, cayenne and cinnamon. Beat the egg white until stiff. Add the nuts to the egg white and stir until well coated. Pour in the coconut oil mixture and combine. Spread the nut mixture onto the tray.
They will take 15-20 minutes depending on your oven. I use the timer to check and turn the almonds a couple of times during the first 15 minutes. Be very careful, they will burn quickly if left unchecked.
Now, in case you're a nut fiend like me, and you'd like to mix up your festive snacking, try these spicy roasted chickpeas, or these roasted turmeric and chilli cashews.
