Sticky miso nuts and seeds
- Preparation and cooking time
- Total time
- Easy
- Makes approximately 6 portions
Skip to ingredients
- 100g cashew nuts
- 100g peanuts
- 100g whole almonds
- 100g granulated sugar
- 2 tsp toasted sesame oil
- 2 tbsp brown miso paste
- 25g pumpkin seeds
- 25g sunflower seeds
- (or a mixture) 3 tbsp black or white sesame seeds
- ground to make ¼ tsp black peppercorns
Nutrition: per serving
- kcal461
- fat32.5g
- saturates5g
- carbs25.1g
- sugars19.8g
- fibre1.8g
- protein16.1g
- salt0.7g
Method
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.
