1tsppul biber (Aleppo pepper), or other chili flakes to taste
½tspground turmeric
150galmonds, raw, unsalted
150gcashew nuts, raw, unsalted
30gpumpkin seeds, raw, unsalted
20gsunflower seeds, raw, unsalted
2tspflaky salt, or 1 tsp table salt
How I make it
Preheat the oven to 160 °C (fan). Place baking parchment on a baking sheet.
Heat a thick bottomed frying pan (non-stick is good) over a medium heat. Add the cumin and coriander seeds and toast, stirring regularly, until fragrant, around 30 seconds.
Add the oil, honey and 3 Tbsp water. Mix well and add the Aleppo pepper and turmeric. Mix again and leave to bubble until it starts to thicken, around a minute. Add the nuts and seeds and mix well again. Take off the heat and mix in the salt.
Spread the nut mixture on the baking parchment. Bake in the middle of the oven until golden, around 15 minutes, but start checking at 12. If your oven roasts unevenly, stir the mixture halfway through.
Leave to cool completely. Taste a piece or three to check for salt – you may want to add a little more. Break up, put in a suitable container or serving bowl and enjoy! Keep it dry, sealed and at room temperature (or slightly below).
Did you make this recipe?I'd love it if you'd be kind enough to leave a rating and a short comment.