The Sugar Club Spiced Nuts

Written By Annalisa Jones

I made this back in 2013 whilst working not at The Sugar Club, but at The Providores in Marylebone with Peter Gordon, Anna Hansen and Miles Kirby, plus the fantastic Sophie Uddin, all of whom have moved on to greener pastures!

I’ve got interviews coming up with all of them, so watch this space.

These are delicious and crazily moorish. A great beer nut! Or just to keep stored for a snack.

100g Walnut Halves 100g Pecan Halves 100g Whole Blanched Almonds or Cashew
 100g Macadamia Nuts or Hazelnuts
 1⁄4 tsp Ground Cumin 
 1⁄4 tsp Smoked Paprika
 Generous Pinch of Chilli Flakes
 Generous Pinch of Cayenne Pepper
 Generous Pinch of Sea Salt
 75g Dark Brown Soft Sugar Splash of Water 30g Butter

Heat a large non-stick frying pan over a medium heat and add all the nuts.

Let them gently warm through for 4-5 minutes, shaking the pan frequently to lightly toast.

Add the spices; ground cumin, smoked paprika, pinch of chilli flakes and the cayenne pepper along with the salt.

Toss together and cook for a few minutes whilst stirring.

Add the sugar, a splash of water and the butter. Stir together and leave on the heat for a few minutes until the sugar has dissolved and the nuts caramelised and golden.

Allow to cool before serving.

ingredients

  • Walnuts

  • Almonds

  • Pecans

  • Macadamia Nuts

  • Hazelnuts


  • Cumin

  • Paprika

  • Chilli Flakes

  • Cayenne Pepper

  • Sea Salt

  • Sugar

  • Water

  • Butter

Annalisa Jones
Previous

Fig, Sage, Honey and Curd on Sourdough
Next

Fresh Tomato Passata