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Chilli & fennel frosted nuts spilling out of a paper bag

Chilli & fennel frosted nuts

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 6 (3 gift bags)

Give an edible present this Christmas like these moreish frosted nuts with chilli. Present them in gift bags, or serve them with drinks at a festive party

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (6)
NutrientUnit
kcal267
fat12g
saturates2g
carbs35g
sugars34g
fibre1g
protein3g
salt0.4g
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Ingredients

  • 600g caster sugar
  • 1 tbsp fennel seeds
  • 1½ tsp dried chilli flakes
  • 350g mixed nuts (we used a mix of brazils, macadamias, pecans, pistachios and walnuts)
  • 1½ tsp flaky sea salt

Method

  • STEP 1

    Put the sugar and 150ml water in a pan, bring to the boil, then reduce by half, but don’t let it caramelise – remove swiftly from the heat if this begins to happen.

  • STEP 2

    Tip the fennel seeds and chilli into a mortar and gently crush using a pestle (or use a heavy saucepan and a rolling pin) to just crack the seeds and break down the chilli a little.

  • STEP 3

    Add the fennel and chilli to the sugar along with the nuts and 1½ tsp sea salt, stirring quickly to crystallise the sugar. Scrape the nuts out of the pan and on to a baking sheet lined with non-stick parchment. Leave to cool.

Goes well with

Recipe from Good Food magazine, December 2018

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A star rating of 5 out of 5.2 ratings
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