Spicy nuts

Who does not love spicy nuts? Even kids tend to love them, despite their spiciness and that different spices are not usually a kid favorite. Although we like to eat them just like that as part of a party table, they are great addition to soups, salads, baked veggies and even some deserts. One of my versions is here in this Jerusalem artichoke recipe.

Ingredients

120 g cashew nuts
100 g hazelnuts
40 g pumpkin seeds
50 g peanuts
50 g almonds
30 g pistachios
½ tsp garlic powder
¼ tsp roasted cumin seeds
1 tsp fennel seeds
2 tsp spicy smoked paprika powder
1 egg white
2 tbsp Rapadura sugar
2 tbsp grape seed oil
2 tbsp Worchester sauce
1 tsp sea salt
1 tbsp thyme leaves
1 tbsp chopped fresh oregano

Prepare

Preheat oven to 160°. Lay a sheet of baking paper on a baking tray. Grind cumin and fennel seeds into a powder.

Mix egg with oil and sugar. Add the rest of the ingredients and toss until evenly coated. Spread nuts in a single layer on the tray and bake for 30 minutes, stirring occasionally., Turn off the oven, open the door and let the nuts sit for 30 minutes. Remove from the oven and cool completely. Serve.

Recipe, style and photos: Signe Meirāne
In collaboration with 2017 H&M Home
Photos taken with Sony alpha 7s