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’s Kitchen
The debut cookbook from the winner of The Great Cookbook Challenge
Fuss-free family favourites, from traybakes to curries
Packed with East and Southeast Asian flavours
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 |
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.
