Korean-Spiced Nuts and Seeds
Makes approximately 1kg
I recently catered a virtual night out for a group of friends, providing nibbles to accompany our delicious wine from Cru Wines in Bradford on Avon. One of the savoury offerings were these Korean-spiced nuts and seeds, an experiment which turned out good!
This uses the Korean red pepper powder Gochugaru for a warming glow. You can of course adjust the quantity to achieve your desired heat (this quantity was by no means hot) or you could use different spices to your taste. The maple, oil and salt quantity will provide the right amount of coating for what ever you choose to coat 1kg of nuts and seeds.
I used 800g of mixed nuts and 200g of the mixed seeds to provide little clusters which partly cling to the nuts.
- Ingredients:
- 1 tsp fine salt
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 4 tbsp gochugaru (Korean red pepper powder)
- 1kg mixed unsalted nuts and seeds (I used cashews, almonds, brazil nuts, sunflower seeds, pumpkin seeds, sesame seeds and linseeds)
Step 1: Melt the maple and coconut oil together ( this can be done on a hob or in a microwave).
Step 2: Mix this with the salt and chilli. Add the nuts and seeds and then stir to ensure everything is coated.
Step 3: Spread on a lined baking sheet. Bake in a preheated oven (180c) for 20-25 minutes (checking occasionally to make sure they aren’t burning) until they are toasted.
Step 4: Remove from the oven and allow to cool.
Store in an airtight container (this way they should stay fresh for a couple of weeks).
