SPICY CARAMELISED NUTS

SPICED CARAMELISED CASHEWS ALMONDS PEANUTS FOR DRINKS

Spicy Caramelised Nuts

You’ve got to try these! I use the exceptionally delicious sriracha caramel from Helen Goh’s Caramelised Sriracha Popcorn - it is an outstanding recipe which I have made many times. I am a huge Helen Goh fan - her recipes are always excellent and inspiring, and anyone who has a copy of the book she co-authored with Yotam Ottolenghi, Sweet, will agree. Note that I have added a little more water (than Helen) to make the caramel, it does take a bit longer but it makes it less likely to crystallise, especially if you are a caramel first-timer.

⅓ cup (75 g) white sugar

⅓ cup water

1 ½ heaped tablespoon (40 g) hot chilli sauce or sriracha

1 heaped tablespoon (25 g) butter

½ teaspoon salt

¼ teaspoon baking soda

450 g mixed raw almonds, peanuts and cashews

Preheat the oven to 150℃ (300℉) and line a large baking tray with baking paper.

Put the nuts into a large heat proof bowl. Set aside.

Combine the water and sugar in a small saucepan and stir over a low heat. When the sugar has dissolved, turn the heat up to medium and bring to a lively simmer. Cook until the syrup begins to brown at the edges, gently swirling the pan so that the sugar cooks evenly. Don’t stir.

When the caramel has turned a deep amber, remove from the heat and add the sriracha and butter – be careful, as it will bubble and spit. Place the pan back on a low heat and cook gently for 30 seconds or so until the butter has melted and the ingredients are well combined. Remove from heat and add the salt and baking soda. Stir to combine – it will froth – then carefully pour the caramel all over the nuts. Immediately toss to coat the nuts evenly then tip onto the prepared tray.

Spread into a single layer and place in the oven for 30 minutes or until deep golden and caramelised, tossing a couple of times to ensure even cooking. Allow the nuts to cool completely before storing in an airtight jar until ready to serve.

Makes 3 cups