Hello folks, oh what a lovely day it has been apart from the weather. I have been in Edinburgh today dining for lunch with a few friends and eating a rather stable diet of japanese noodle dishes and french macaroons. Just sheer bliss.. Lavender and Salted Caramel flavour, they were absolutely to die for. Anyway sorry for not getting round to writing this post for you last night, I was immensely tired and I had the world’s most ridiculous eye twitch which is just starting to disappear.
I write this post tonight, with tea in hand and the chilled out weekend playlist on my phone quietly fluttering away. The simple reason I have chosen these warm spiced nuts as my choice of recipe for today, is that I believe they are the sort of nible you would associate with a wet, miserable day. While the ongoers outside battle endlessly with there thin umbrellas (and will eventually succomb to the realms of cheap umbrellas), you are peacefully snacking on hot buttery nuts straight from the warmth of the oven. TV remotes are essential here (well I say essential, but it always seems to be a time when I’m watching TV and I crave these nuts.
The buttery coating is a sort of concoction of mine, and it is up for adaption, I am always trying to take new inspiration from restaurants and cafes I visit on my adventures and also from cookery books that I must admit, fill my bedroom to the gunnels! Ooops..
My spiced nuts are basically a selection of mixed nuts tossed in a spicy and sweet hot butter. I love the smooth creaminess of the butter, contrasting with the sharp, pungent aromas of the spices and musky dark sugar. The waxiness of the nuts requires this slick of flavoured butter to take away the heavy, oily texture.
INGREDIENTS:
500g mixed nuts (eg, walnuts, brazils, pecans, almonds)
75g unsalted butter.
Now I give precise measurements here for the spices according to my preference but do feel free to go as mad as you want!
1/2 tsp ground cinnamon.
1/2 tsp smoked paprika.
1 tbsp light muscavado sugar.
1/4 tsp ground allspice.
1/2 tsp salt.
1/4 tsp fresh ground black pepper.
METHOD:
Preheat the oven to Gas 3 / 160 C.
Place the nuts onto a baking tray and pop into the oven for 10 minutes to warm through.
Meanwhile, into a saucepan melt the butter and sugar together over a low heat. Once melted add the rest of the ingredients and still to combine.
Tumble the nuts into the pan and coat liberally with the spiced butter. Tip into nibble bowls and serve!
Apologies for no image I haven’t had a chance to get into the kitchen to get these made for you..
Enjoy, Ryan!