RACHEL LETT
These nuts are seasoned with warming blend of five spice — cinnamon, star anise, clove, fennel and pepper — the smell Christmas. Salty, sweet and fragrant, these nuts are a perfects partner for festive drinks.
Five Spice Toasted Nuts
SERVES 10
200g mixed nuts of your choice (almonds; pecans; brazil; macadamia; hazelnuts; cashews)
15g butter or ghee
1 1/5 tablespoons five spice
1/2-1 teaspoon cayenne pepper
1/2 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1 teaspoon lemon juice
1 1/2 teaspoons flaky salt.
Ingredients
Preheat the oven to 180°C.
Put the butter in a tray and pop it in the oven to melt as it preheats — keep a close eye on it to make sure it doesn't burn.
Remove the tray form the oven and add the nuts, and toss in the butter until fully coated. Roast in the oven for 5 minutes, then mix in the five spice, cayenne pepper, ginger, lemon juice, salt and roast for a further 5-10 minutes until golden and fragrant — keep a close eye as they can burn easily.
Allow to cool and store in an airtight container for up to 6 months.