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1. Pre­heat the oven to 180 deg C. Line a bak­ing tray with pa­per. I use the tray that comes with the oven. If us­ing any­thing smaller, line two trays with pa­per.

2. Melt the but­ter and maple syrup in a small, non-stick pan over low heat.

3. Place the nuts in a bowl. Add the but­ter mix­ture and shichimi tog­a­rashi, toss with a spoon to coat the nuts with but­ter and spice.

4. Spread the nuts out in one layer on the bak­ing tray and slide it into the oven.

5. Roast 10 min­utes. Re­move from the oven, toss with a spoon and roast an­other 10 min­utes. Re­move the tray from the oven, add salt to taste – Mal­don Smoked Sea Salt is good for this. Let it cool for 10 to 15 min­utes and serve.

Serves four to six with drinks.

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