Chilli-coated nuts

Chilli-coated nuts
  • Serves icon Serves 8
  • Time icon Ready in 30 minutes

These spicy chilli-coated nuts are perfect for serving with drinks whenever you’ve got a houseful of guests.

Serve alongside one of our cracking cocktail recipes.

Nutrition: per serving

Calories
213kcals
Fat
17.2g (3g saturated)
Protein
8.2g
Carbohydrates
6.7g (3.9g sugars)
Salt
0.4g
Calories
213kcals
Fat
17.2g (3g saturated)
Protein
8.2g
Carbohydrates
6.7g (3.9g sugars)
Salt
0.4g

Ingredients

For the chilli-coated 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-hot chilli powder
  • ½ tsp salt

For the sweet ‘n’ 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-coated 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 ‘n’ 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. Toss the nuts together or serve separately in bowls, warm or cold.

delicious. tips

  1. Store the finished, cooled nuts in an airtight container for up to 2 weeks.

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