These addictive spicy nuts were the first recipe I developed for my 'Sundowner' business, so I have quite a sentimental attachment to them. Easy to make, these nuts are so much better than anything you can buy and when served with a delicious evening cocktail they really help to capture that sundowner moment.
Makes 15 snack-sized handfuls
250g whole almonds, skin on
175g pecan halves
25ml vegetable oil
1 level tsp cayenne pepper
1 level tsp fine sea salt
35ml maple syrup
1 egg white
Preheat the oven to 180C/160C fan/350F/Gas 4. Spread the almonds out on a baking tray and roast them for 10 minutes. Remove from the oven and add the pecans and linseed. Set aside to cook for about 15 minutes.
Heat the oil in a non-stick saucepan over a low heat, add the cayenne and salt and stir for a minute until dissolved and the spicy aroma is released. Then add the maple syrup, stir and remove from the heat.
In a large bowl, lightly whisk the egg white to make a light foam.
Stir the cooled nuts and seeds into the egg white until well coated. Add the oil and spice mix and stir again to ensure the nuts are evenly coated.
Tip the nuts back onto the baking tray and return them to the oven for a further 15 minutes. Check and stir the nuts every 5 minutes to make sure they roast evenly. Remove the tray from the oven and allow to cool before storing in an airtight jar.