Moroccan spiced roast nuts
Makes 2 x 300ml jars | prep 10 mins | total time
- 100g blanched almonds
- 100g pistachio kernels
- 100g pecans
- 100g cashews
- juice of 1 lemon
- 2 tsp Maldon salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- a sprinkle of cayenne pepper, for dusting
The spiced nuts will keep for at least 4 weeks in an airtight container.
- Heat the oven to 150°C, fan 130°C, gas 2. Generously butter a large roasting tray, spread the nuts in a single layer over the base and roast for 30 minutes. Just before the end of this time, put the lemon juice and salt in a small saucepan and bring to the boil over a gentle heat, stirring until the salt has dissolved. Grind the cumin and coriander seeds to a powder using a spice grinder or a pestle and mortar.
- Using a pastry brush, flick a little of the lemon-salt mixture over the nuts, scatter with half the spices, then give them a stir and repeat. You may not need all of the lemon-salt mixture. Return to the oven for another 10 minutes to dry out.
- Spread the nuts out on a sheet of baking paper, discarding any powdered spices in the base of the roasting tray, and leave to cool completely. Dust lightly with cayenne pepper and transfer to pretty jars, or into cellophane cones.
This recipe is adapted from the souks in Marrakech. As the toasted nuts are pulled from the oven, they're flicked with a lemon-saline solution that dries and coats them with a gossamer film of sea salt.