Chilli & fen­nel frosted nuts

BBC Good Food - - Easy Christmas -

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

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