Prep time

5 – 10 minutes

Cooking time

20-25 minutes

Yields

serves 8-10 people

Ingredients

• 100g cashew nuts
• 100g hazelnuts
• 120g pecan nuts
• 200g whole almonds (skin on)
• 100g pumpkin seeds
• 100g sunflower seeds
•  3 tbsp sunflower oil
• 2 tbsp honey
• 1 tsp fine salt
• 2 sprigs rosemary, leaves picked
• 2 tsp coarsely ground black pepper
• 2 tsp cayenne

Directions

Preheat the oven to 170C/325F. Scatter all the ingredients apart from the pepper and cayenne in a roasting tray. Roast for 20-25 minutes, stirring occasionally, until the nuts turn dark brown. Remove, stir in the pepper and cayenne, and taste. Add salt if you like. Leave to cool in the tray, stirring from time to time. Once cool, transfer to an air-tight container.

Credits: Otto Lenghi

Enjoy!