Ingredients

100g cashew nuts
100g macadamia nuts
120g pecan nuts
60g whole almonds (skin on)
80g pumpkin seeds
1 tbsp sunflower seeds
3 tbsp oil
2 tbsp honey
1 tsp fine salt
2 sprigs rosemary, leaves picked  (or 1 tsp dried rosemary)
2 tsp coarsely ground black pepper
2 tsp cayenne

Based on an Ottolenghi recipe

Method

  1. Preheat the oven to 170C/325F/gas mark 3.
  2. Scatter all the ingredients bar the pepper and cayenne in a roasting tray. Roast for 15-17 minutes, stirring occasionally, until the nuts turn dark brown.
  3. Remove, stir in the pepper and cayenne, and taste. Add salt if you like. Leave to cool in the tray, stirring from time to time.
  4. Once cool, transfer to an air-tight container.