Sticky miso nuts and seeds

Name: Sticky miso nuts and seeds
Total time: 30 min
Yield: Makes approximately 6 portions
Ingredients: 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

30 minutes
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

May 30, 2019 at 4:33 pm

Ingredients

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

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.