I think I found this recipe in the Sainsbury’s magazine, mine were a bit on the spicy side – I’m always adding too much chilli to stuff.
Spread your nuts – they recommend pecan, macadamia and walnut – on a baking tray and roast for a couple of minutes.
Once the nuts are lightly toasted drizzle over maple syrup then sprinkle sea salt and chilli flakes. Pop them back in the oven for eight minutes or so.
Now if anyone knows how to remove sticky stuff from a baking sheet the easy way let me know, because I got myself in a right tizz!
Once removed they look like this. Now you can have them on standby for snacking.
They’re delicious over ice cream. The mixture of sweet, salty, heat and cold is a winner.
Finally in a salad, this one was goats cheese, homemade croutons, mixed leaves with raspberry dressing – topped off with the maple, chilli and sea salt nuts.