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
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 461
- Fat 32.5g
- Saturates 5g
- Carbs 25.1g
- Sugars 19.8g
- Fibre 1.8g
- Protein 16.1g
- Salt 0.7g