You can make this nut mix for drinks parties, lunch box snacks, trail mix, or just to keep it in a big jar in the cupboard. We had a whole range of nibbles to start with on New Years Eve, and obviously had to cater for the heathens (carnivores) as well as the gluten-free and the vegetarians (it was only me). Other than marinated sausages that looked like hobbit toes and slimy salmon flesh on blinis (apologies to our guests) we actually had some really nice starters. One of the easiest to prepare was a big bowl of spicy nuts that I made the day before. The flavours seem to intensify over time, in fact we finished off the leftovers yesterday and they were even better than the first time round! 500g of mixed nuts (pecans, almonds, cashews, brazil nuts, hazelnuts, walnuts)
50g pumpkin seeds
2 tbsp maple syrup/honey/agave
2 tbsp olive oil
1 tsp chill powder (go for mild if you can’t handle the heat)
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 1/2 tsp smoked paprika
1 tsp smoked sea salt
2 tsp finely chopped fresh rosemary
Preheat the oven to 180 c.
Chuck all the nuts into a medium mixing bowl and mix in the liquid sweetener and olive oil. Mix the spices in a ramekin or jar first so they can be evenly spread and then sprinkle over the nuts and stir until everything is coated.
Spread the nuts out over a large baking tray lined with baking parchment and cook in the oven for about 12 minutes or until golden brown and smelling delicious. Try not to eat them all before everyone arrives.