Chilli & fennel frosted nuts
By Cassie Best
Give an edible present this Christmas like these moreish frosted nuts with chilli. Present them in gift bags, or serve them with drinks at a festive party
- Prep:5 mins
Cook:10 mins
Plus cooling - Easy
Nutrition per serving
- kcal 267
- fat 12g
- saturates 2g
- carbs 35g
- sugars 34g
- fibre 1g
- protein 3g
- salt 0.4g
Ingredients
- 600g caster sugar
- 1 tbsp fennel seeds
- 1½ tsp dried chilli flakes
- 350g mixed nuts(we used a mix of brazils, macadamias, pecans, pistachios and walnuts)
- 1½ tsp flaky sea salt
Method
Put the sugar and 150ml water in a pan, bring to the boil, then reduce by half, but don’t let it caramelise – remove swiftly from the heat if this begins to happen.
Tip the fennel seeds and chilli into a mortar and gently crush using a pestle (or use a heavy saucepan and a rolling pin) to just crack the seeds and break down the chilli a little.
Add the fennel and chilli to the sugar along with the nuts and 1½ tsp sea salt, stirring quickly to crystallise the sugar. Scrape the nuts out of the pan and on to a baking sheet lined with non-stick parchment. Leave to cool.
