Chilli & fennel frosted nuts
The sugar is supposed to crystallise here, so don’t be alarmed when it does. It will give the nuts a frosty appearance and is much kinder on your teeth than a hard caramel.
SERVES 6 (3 gift bags) PREP 5 mins plus cooling COOK 10 mins EASY V
600g caster sugar
1 tbsp fennel seeds
11/2 tsp dried chilli flakes
350g mixed nuts (we used a mix of brazils, macadamias, pecans, pistachios and walnuts)
11/2 tsp flaky sea salt
1 Put the sugar and 150ml water in a pan, bring to the boil, then reduce by half, but don’t let it caramelise – remove swiftly from the heat if this begins to happen.
2 Tip the fennel seeds and chilli into a mortar and gently crush using a pestle (or use a heavy saucepan and a rolling pin) to just crack the seeds and break down the chilli a little.
3 Add the fennel and chilli to the sugar along with the nuts and
11/2 tsp sea salt, stirring quickly to crystallise the sugar. Scrape the nuts out of the pan and on to a baking sheet lined with non-stick parchment. Leave to cool.
GOOD TO KNOW vegan • gluten free
PER SERVING (6) 267 kcals • fat 12g • saturates 2g • carbs 35g • sugars 34g • fibre 1g • protein 3g • salt 0.4g