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Sticky miso nuts and seeds

Name: Sticky miso nuts and seeds
Total time: 30 min
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

Published: 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.