By
delicious. team
These delicious nibbles are perfect for serving with drinks over the Christmas period.
Ingredients
- For the chilli nuts
- 1 medium free-range egg white
- 200g mixed nuts, such as blanched almonds, cashews and walnuts
- 1 tbsp cornflour
- 1 tbsp mild or medium chilli powder
- ½ tsp salt
- For the sweet and sticky nuts
- 200g mixed nuts, such as pistachios, cashews, almonds, hazelnuts
- Knob of unsalted butter
- 1 tbsp soft light brown sugar
- Generous pinch of cinnamon
- ½ tsp each ground cumin and hot smoked paprika
- 1 tbsp clear honey
- Maldon sea salt for sprinkling
Method
- 1. Preheat the oven to 160°C/fan140°C/gas 3. For the chilli nuts, whisk the egg white in a bowl with 1 tbsp water until foamy. Add the nuts, then stir until coated. Tip into a sieve and drain well.
- 2. In another bowl, mix the cornflour with the chilli powder and salt. Add the nuts, then toss until well coated.
- 3. Put the nuts in a single layer on a baking sheet lined with baking paper, then cook for 20 minutes, tossing halfway through, until toasted. Set aside to cool.
- 4. For the sweet and sticky nuts, heat a non-stick frying pan over a medium-high heat. Tip in the nuts and toast for 3 minutes, then stir through the butter, sugar, spices and honey, tossing to coat.
- 5. Stirring occasionally, let the sugar melt and start to caramelise for 2 minutes, then remove from the heat. Put the nuts on a sheet of baking paper and leave to cool slightly. Sprinkle with Maldon sea salt.
- 6. Serve the nuts warm or cold in bowls.
Nutritional info
Per serving: 213kcals, 17.2g fat (3g saturated), 8.2g protein, 6.7g carbs (3.9g sugars), 0.4g salt, trace fibre
Chef's tip
Store the finished, cooled nuts in an airtight container for up to 2 weeks.
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Christmas baking
Vegetarian Christmas recipes
Christmas recipes