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Sweet and Spicy Speeds and Nuts
Playing around: Other nuts work just as wsell (macadamias, Brazil nuts, almonds)
Notes: Double or triple the batch. If you are doubling the recipe you only need to increase to 3tbsp of brown sugar. All other ingredients are fine to double.
Serves four as a snack
2 tbsp light brown sugar
2 tsp flaky sea salt
1 tbsp olive oil
1 tsp mild curry powder
1/4 tsp ground turmeric
1/2 tsp Aleppo chile flakes (or 1/4 tsp regular chile flakes)
2 tbsp water
1.25 cups (180g raw unsalted cashews)
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Put everything except the cashews and sees into a small saucepan.
Bring to a boil over medium heat, stirring often, then add the nuts and seeds.
Cook for 3 minutes or so, stirring constantly, until the nuts and seeds are coated in a sticky glaze.
Transfer the mixture to the prepared baking sheet, then, using a spatula, spread the nuts out so that they're not stuck together.
Bake for 14 minutes, stirring once halfway through, until golden.
Remove from the oven and set aside to cool completely, then transfer to a serving bowl or to an airight container, if making in advance.
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