We’re all about nuts this November and that means new takes on your favourite snack. We’ve all bought groundnuts from the side of the road and indulged in a packet of candied peanuts but we bet you’ve never tried to combine sunflower seeds, cashew nuts and cayenne. Don’t run away before you’ve tried it. All you need is a little patience and you’ll be rewarded with your new favourite snack.
Spiced Pumpkin Seed and Cashew Nut Mix
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup raw cashews, coarsely chopped
1/4 cup shelled pumpkin seeds (optional)
1/4 cup shelled sunflower seeds
2 cups pecans (pieces or halves, optional)
1 tablespoon butter
3 tablespoons brown sugar (dark)
1/2 teaspoon cinnamon (ground)
1 1/2 tablespoon maple syrup
Preheat the oven to 180°C. Prepare a baking sheet by lining it with aluminium foil and grease the foil with vegetable oil or cooking oil of choice.
Spread the cashew nuts, sunflower seeds and any other nuts/seeds you like on the baking sheet and toast them in the oven until dark and fragrant, about 10 minutes. Stir every 3 or 4 minutes.
While the mix is toasting, prepare the coating mixture. Microwave the butter in a large microwave-safe bowl until melted. Stir in the brown sugar, maple syrup, cinnamon, salt, and cayenne.
Remove the mix from the oven and pour it into the coating mixture. Be careful as it might splutter and hiss. Stir until everything is evenly coated, and pour it back onto the foil-lined baking sheet, spreading them out into an even layer.
Bake for another 10 minutes, stirring after every 3 to 4 minutes. After 10 minutes, remove the nuts from the oven and allow them to cool and crisp up on the baking sheet.
Once cool, break the nuts apart or chop them coarsely. Serve and enjoy!