Caxton magazines staff“Freshness and flavours, both robust and subtle, are the key to making good food that’s sure to tantalise both the eye and the palate,” says caterer and cookery teacher Susie Vincent ([email protected])
INGREDIENTS
- ½ cup plus 2T honey
- 1T water
- ½ cup plus 2T muscovado sugar
- ½t cayenne pepper
- 1t ground cumin
- ½t ground cinnamon
- ¼t ground cloves
- 1T chopped rosemary
- ½t Maldon salt
- 500g mixed raw nuts
METHOD
1. Combine and warm the honey and water, being careful not to boil. Mix well and cool to room temperature.
2. Combine ½ cup muscovado sugar with the spices, rosemary and salt in a small bowl. In a large bowl combine the cooled honey and water mixture with the raw nuts, and then toss quickly with the sugar spice mix. Spread out on a parchment-lined baking sheet and bake in a 180°C oven for 5 minutes.
3. Remove from the oven and separate nuts with a spoon (they will begin to clump together as the sugar melts). Sprinkle them with remaining 2T of muscovado sugar and bake for another 5–7 minutes until the nuts are beautifully brown and crystallised.
Cook’s tip: You can add a couple of whole red chillies for extra bite.
This recipe serves 8.
