Chilli, honey and soy roast nuts and seeds
- Portion size: Serves 6-8
- Hands-on time 35 min. Oven time 10-15 min
- Difficulty: easy
These salty, sweet and spicy roast nuts and seeds from River Cottage’s Gelf Alderson are are everything you could want in a snack.
Gelf says: “Using a mix of nuts and seeds gives you a variety of flavours and textures. I leave these a bit sticky but you can roast them a bit longer for a drier version. The mix also makes an excellent addition to a salad, and it’s great sprinkled over roast veg.”
Recipe taken from River Cottage Great Roasts by Gelf Alderson (Bloomsbury Publishing £20) and tested by delicious.
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Ingredients
- 50g hazelnuts
- 50g walnuts
- 30g sesame seeds
- 100g pumpkin seeds
- 100g sunflower seeds
- 100ml tamari or light soy sauce (note: soy sauce contains gluten)
- 50g honey
- ½ tsp chipotle chilli flakes, or more to taste
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Method
- Heat the oven to 160°C fan/gas 4 and mix all the ingredients in a bowl with a pinch of salt and freshly ground black pepper.
- Tip the mixture into a shallow roasting tray and spread out to ensure the nuts and seeds are in a single layer. Toast in the oven for 5 minutes.
- Take out the tray, give everything a good stir, then return to the oven for a further 5 minutes or until the mix is sticky and starting to clump together. Remove from the oven and give it one more stir, then set aside to cool before serving. The nuts and seeds should remain a little sticky – this is when they’re at their best.
Nutrition
- 283kcals Calories
- 22g (2.9g saturated) Fat
- 9.1g Protein
- 10g (5.8g sugars) Carbs
- 3.5g Fibre
- 1.7g Salt
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