sweet and spicy roasted nuts

How appealing does the following sound: you've got guests arriving in an hour, or you're on your way to a bring-a-plate do. You need to whip up something fast, and ideally it should also be delicious, classy and have a point of difference. You have little time or energy and can't contemplate the fiddliness of making hors d'oeuvres, yet you want your offering to pack a punch.

Then follow us. This recipe for Sweet and Spicy Roasted Nuts is not only quick and easy, but has a good chance of scoring you Legendary Nibblies Contributor status for years to come. You can thank us later. For now, we cook.
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Takes about 30 mins. Makes a generous amount for a party offering, or 2 decent gift jars.

Ingredients:
2 1/2 cups raw nuts - any variety is fine. For this one I've chosen half and half  raw almonds and mixed raw Nuts.
½- ¾ tsp cayenne pepper
½ tsp ground cinnamon
1/4 cup honey
2 tbsp raw sugar
1 tsp salt - Kosher, fine himalayan or iodised table salt all work 
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Method:
Preheat the oven to 180°c 160°c fan forced. Line a baking tray with baking paper.

Heat honey in a small non-stick saucepan on a low to medium heat for a couple of minutes,  just until it's runny and liquidy, then remove from heat. (Alternatively you can heat honey in the microwave. Use a microwave-proof jug or bowl and give it about 30 seconds).  

Add nuts, cayenne pepper and cinnamon to the heated honey. Stir well to make sure the nuts are well coated.

Spread nuts in a single layer over the lined baking tray. Roast for 10 minutes.

Meanwhile mix 3/4 tsp salt and 2 tbsp raw sugar together in a large bowl.

Remove nuts from the oven and let them cool on the tray for 5 minutes, before tipping them into the sugar/salt mixture in the bowl. Toss them about to coat them well. Place the nuts back onto the baking tray and leave them to cool completely. 

When they're cool, you can pop them into a jar, container or serving bowl. They'll be pretty sticky and thanks to the toffee-like texture you may have to break a few clumps up to separate them.

Store in an airtight jar or container for up to 2 weeks.

PIMP MY RECIPE 

• Feel free to use any raw nuts you fancy.
• Adding some seeds would work beautifully. Try pepitas, sunflowers and sesame seeds.
• Experiment with different flavours. For example, use maple syrup instead of honey, and smoked paprika instead of cayenne and cinnamon. Or try a gingerbread spice version:

                      ½ tsp Ginger
                      ½ tsp Cinnamon
                      ¼ tsp Allspice
                      ¼ tsp Nutmeg
                      Pinch of Cardamom