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Two Nuts to Nibble

Are there quicker, more moreish treats in existence? We think not. Taking just 5 minutes to make, these speedy, tasty edible treats are a great gift option for all occasions.

From the book

Dominique Woolf

Ingredients

For the Black Pepper & Chilli Cashews:
200g raw cashew nuts
1 tbsp neutral oil
½ tsp fine salt
2 tsp soft brown sugar
1 tsp chilli powder (use less if you prefer a milder heat)
1 tsp finely ground black pepper
For the Five-Spice Roasted Peanuts:
200g raw peanuts
1 tbsp neutral oil
½ tsp fine salt
2 tsp Chinese five-spice
½ tsp chilli powder
1 tbsp soft brown sugar

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Method

Five-Spice Roasted Peanuts

Preheat the oven to 190°C/170°C fan/gas mark 5.

Place all the ingredients in a bowl and mix, making sure the peanuts are evenly coated.

Place in the oven and cook for 12–18 minutes, or until golden brown. Cool and serve.

Will keep for 3 days in an airtight container.

Black Pepper & Chilli Cashews

Preheat the oven to 190°C/170°C fan/gas mark 5.

Place all the ingredients in a bowl and mix, making sure the cashews are evenly coated.

Pour on to a baking sheet and cook for 10–12 minutes, or until the cashews are golden brown. Cool and serve.

Will keep for 3 days in an airtight container.

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From the book: Dominique’s Kitchen

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