Vegan Miso Nuts Recipe

Sticky miso nuts and seeds

  • Makes approximately 6 portions
  • Easy

If salted caramel is your bag, then get ready for miso caramel – a heady mix of the salt and sweet combination with a shed load of umami. The miso caramel makes these nuts ridiculously moreish but would also be great on griddled aubergines, barbecued chicken thighs or on roasted pumpkin



  • cashew nuts 100g
  • peanuts 100g
  • whole almonds 100g
  • granulated sugar 100g
  • toasted sesame oil 2 tsp
  • brown miso paste 2 tbsp
  • pumpkin seeds 25g
  • sunflower seeds 25g
  • black or white sesame seeds (or a mixture) 3 tbsp
  • black peppercorns ground to make ¼ tsp


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Spread all the nuts on 1 or 2 shallow baking trays and roast in the oven for 15 minutes, stirring halfway, until golden brown.

  • Step 2

    After you’ve stirred the nuts, put the sugar in a small frying pan with 4 tbsp of water. Warm over a low heat, stirring, until all the sugar has melted. Increase the heat slightly and keep swirling as it begins to bubble and turn to a deep golden caramel. As soon as it does, remove from the heat and swirl in the sesame oil.

  • Step 3

    Use a fork to carefully stir in the miso – the caramel will splutter. Remove the nuts from the oven and tip into a large mixing bowl with the seeds and black pepper. Quickly pour over the caramel while stirring everything together, until all the nuts and seeds are thoroughly coated – everything should start to stick together in clusters.

  • Step 4

    Scrape out onto a baking-paper-lined tray and leave to cool and crisp up. Divide into clusters and eat straight away or keep in an airtight container for a week.

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Nutritional Information

  • Kcals 461
  • Fat 32.5g
  • Saturates 5g
  • Carbs 25.1g
  • Sugars 19.8g
  • Fibre 1.8g
  • Protein 16.1g
  • Salt 0.7g