Sweet paprika & pul biber nuts
Something to nibble on before lunch – or that kids could make as a gift for Father's Day for Dad to snack on at any time. Ed Smith's recipe has a hint of chilli, but smoke and sweetness are as important.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 150g cashew nuts (unsalted)
- 180g mixed nuts
- 30g salted butter
- 2½ tsp sweet paprika, plus extra to taste
- 2½ tsp Cooks’ Ingredients Peppery Pul Biber, plus extra to taste
- 2 tbsp golden caster sugar
- 1 tsp freshly ground black pepper
- 2 tsp sea salt flakes, plus extra to taste
Preheat the oven to 200ºC, gas mark 6. Line a small baking sheet with baking parchment, spread the nuts over in a single layer, then toast for 6-8 minutes, so that the nuts begin to bronze, shuffling the tray around at the 4-minute mark.
Meanwhile, melt the butter in a mediumsized saucepan set over a medium heat. Stir in the paprika and pul biber, removing from the heat once the powders are incorporated and the butter is red.
Transfer the toasted nuts to the saucepan, mix well, then return to the tray, again spreading so that the nuts sit in one layer. Return the tray to the oven for a further 6-8 minutes, shuffling after 4 minutes, to ensure an even colour
Remove from the oven. While the nuts are still warm, sprinkle the sugar and black pepper over the top, crumble the salt over, mix thoroughly and leave for 10 minutes. After that time, taste a few and add a little more paprika, pepper or salt flakes if you wish. Leave to cool completely, before storing in an airtight container (approximate 500ml volume) until needed.
Walk away once these are out of the oven and cooling on the side, otherwise it’s a bit too easy to ‘taste’ your way through the whole batch!
Typical values per serving when made using specific products in recipe