Sabzi’s Spiced & Roasted Nuts

When thinking about a recipe to share, Fleur and I felt we were definitely veering towards slightly wintery territory when we opted for our Spiced and Roasted nuts. However, with the weather as cold and rainy as it is today, a warming, cosy recipe feels entirely appropriate so please see below! 

These nuts make a wonderfully decadent pre-dinner snack with a glass of wine, and their flavour is a lovely balance between the richly savoury za’atar and the sticky sweetness of pure maple syrup. Feel free to up the black pepper quota if you enjoy a bit of heat. 

Ingredients

Makes a big batch! Feel free to amend quantities of nuts to build your perfect ratio.

•100g whole blanched almonds

• 200g skinless peanuts

• 100g walnuts 

• 100g Brazil nuts

• 100g hazelnuts

• 100g cashews 

• 1tbsp coconut oil, melted

• 200ml pure maple syrup

• Approx. 100g Sabzi’s za’atar 

• Approx. 0.75tbsp freshly ground black pepper

• Salt, to taste 

Method

Preheat oven to 165c.

Line flat baking trays with baking paper.

Mix nuts in a bowl to get even distribution of varieties

Spread an even thin layer of nuts on lined tray and roast for 5-7mins until all nuts are warmed through but not changed in colour.

Tip warm nuts into a large bowl, add coconut oil and mix well,

Add light covering of maple syrup, mix again.

Add nuts back to tray and roast again for 10mins.

After 10 mins stir well and put back to roast for a further 5 mins.

Nuts should be evenly turning golden brown and the syrup should be reducing.

One the nuts are evenly toasted and sticky with reduced maple syrup remove from oven and sprinkle with za’atar, salt and pepper and mix well.

Tip into a large tub and leave to cool – do not keep mixing as this will knock the za’atar off the nuts.

Taste and tweak your seasoning – the nuts should be sweet, sticky, salty and savoury.

Once cool store in airtight containers.