One of the talking points of late was the subject of one’s nuts, spicy and very well nibbled. So I’m more than happy to share my nuts around.
Here’s what you need:
100g cashew nuts; 100g macadamia nuts; 120g pecan nuts; 60g whole almonds (skin on); 1 tbsp sunflower seeds; 2 tbsp nigella seeds; 3 tbsp sunflower oil; 2 tbsp honey; 1 tsp fine salt; 2 sprigs rosemary, leaves picked; 2 tsp coarsely-ground black pepper; 2 tsp cayenne pepper.
You might find that you need to double the quantities next time round, your nuts never having been so popular. Being a parsimonious type I replaced the macadamias with pistachios. And the cupboard being devoid of honey using maple syrup proved a master-stroke.
Pre-heat oven to 170C, gas mark 3, (or something moderate on the rayburn). Scatter all the ingredients except the pepper and cayenne in a roasting tray. Roast for 15-17 mins, stirring occasionally, until the nuts turn dark brown. Remove, stir in the pepper and cayenne, and taste. Add salt if you like. Leave to cool in the tray, stirring from time to time. Once cool, transfer to an air-tight container.