Spiced Nuts and Seeds

I make these, put them on the bench in my kitchen and watch them disappear! Try them on their own, with a glass of wine or sprinkled over a green salad.

How many nuts and seeds you use here is contingent on how big your frying pan is. You want to be able to throw the nuts around and you want them to toast evenly. I like this spice combination best but it is worth experimenting if you prefer other flavours. Garam masala, ground coriander, any good curry power and chili flakes would all work well. Different combinations of nuts and seeds should also be tried!

As a note, the sunflower seeds are much saltier than the almonds so make sure to grab a handful of it all when you taste for seasoning.

Spiced Nuts and Seeds

Makes 2 cups

1 cup almonds

1 cup sunflower seeds

1 big teaspoon paprika

1 big teaspoon cumin

1 - 2 teaspoons sea salt

1 big teaspoon garlic powder (I use the coarse version – it looks more like salt than flour)

1 – 1 ½ tablespoons of olive oil

Dry fry the almonds in a pan on medium to high heat until they are just starting to colour, around 3 minutes. Add the sunflower seeds and watch carefully, it won’t take long for them to toast. When they start turning golden add the paprika, cumin and sea salt. Toss, add the olive oil followed by the garlic powder and toss again making sure to cover everything in the spices.

Take off the heat immediately and put into a bowl. When the nuts and seeds have cooled, check the seasoning – you may need more salt and a little freshly ground black pepper.