John Myers
Ingredients for 1 servings:
- 250 g mixed nuts
- 75 g sugar
- 2 tbsp water
- ½ tsp cumin, whole
- ½ tsp coriander seeds
- 2 tbsp sesame seeds
- ½ tsp chili flakes
- 1 tsp salt, approx.
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Roast the nuts on a baking sheet lined with baking paper in an oven preheated to 180°C (top/bottom heat) for about 15 minutes, turning once or twice. Roast the cumin and coriander in a pan over medium heat until fragrant and lightly browned. Transfer to a mortar and pestle and grind with salt and chili flakes. Roast the sesame seeds until fragrant and lightly browned. Add to the spices and mix well. Melt the sugar and water in the pan and cook over medium heat until golden brown, stirring well. When the sugar crystallizes, break up any small pieces that form with a wooden spoon and stir vigorously as it begins to caramelize. Add the hot nuts to the pan, sprinkle the spice mixture over them, and mix well with the caramel. Return to the baking sheet, using two forks to pull the nuts apart and separate them as best you can. Return to the oven for another 8-10 minutes, then remove and separate the nuts with a fork. Once the caramel has cooled slightly, use your fingers to help. Let the nuts cool completely, break up any stuck together, and transfer them to screw-top jars or tightly sealed containers. Tip: Don’t scrape the sugar crust from the pan. Instead, fill the pan with water and heat it to dissolve the sugar.
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