Olive Magazine
Vegan Miso Nuts Recipe

Sticky miso nuts and seeds

Published: May 30, 2019 at 4:33 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes approximately 6 portions

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

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal461
fat32.5g
saturates5g
carbs25.1g
sugars19.8g
fibre1.8g
protein16.1g
salt0.7g
Advertisement

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

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.

Halloumi Fries Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content