Sweet & spicy nuts

Sweet & spicy nuts

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(5 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

Roast almonds, Brazil nuts and cashews with spiced flavours then pack up into bags as a homemade gift

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
449
protein
12g
carbs
11g
fat
40g
saturates
6g
fibre
3g
sugar
6g
salt
0.02g

Ingredients

  • 1 tbsp sunflower oil
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • 400g mixed nuts, try almonds, Brazil nuts and cashews
  • 2 tbsp honey

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Method

  1. Heat oven to 140C/120C fan/gas 1. Mix the oil with the spices, then stir in the nuts and drizzle over half the honey. Spread over a baking sheet and cook for 10 mins.
  2. Remove from the oven and drizzle over the remaining honey, then return to the oven and cook for a further 10 mins. Allow to cool completely.

Recipe from Good Food magazine, December 2011

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Comments

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rschwartz375's picture

what spices do you use? I was thinking about cumin and corriander

jenpen81's picture
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Fantastic

happyfood82's picture
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These are delicious to make as gifts for people, which I did at chrsitmas, and everybody loved them. They look great in jars with a ribbon round. I have had requests for them since, and they are so easy to make.

sarahsutton's picture
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Delicious! I have made them for Christmas gifts, but eaten quite a lot already!

sailorgirl700's picture
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These are great, very easy to make and taste fantastic. I used half the quantity of nuts, just because that's all I bought and half the quantity of the ingredients. For us just the right amount of Christmas taste!

sailorgirl700's picture
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These are great, very easy to make and taste fantastic. I used half the quantity of nuts, just because that's all I bought and half the quantity of the ingredients. For us just the right amount of Christmas taste!

rosie_c's picture

Tastes great even without the spicy bit, which I forgot! Only thing is, I found it a bit too sticky when I cooked them for the time and at the temperature specified. I've found if you spread them over two baking trays and cook them for 10 minutes at 140 degrees, then ten minutes at 150 and ten minutes at 160, stirring in between each temperature increase, they wind up gloriously sticky. The tin does tend to get a bit messy but soaks off OK so this time I've decanted them onto a piece of baking parchment to cool while they are still hot. I've made them for Christmas parcels for our family.

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