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Spicy rose-and coconut almonds

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

250 g raw almonds
200 g shaved coconut
2 T Ras el hanout spice mix
1 t dried chilli
1 x 2 cm fresh turmeric piece, grated, or 1 t ground turmeric
65 ml maple syrup
1 T rose syrup
Flaked salt, to taste

Method

1. Preheat the oven to 180°C.

2. Combine the almonds, coconut, ras el hanout, chilli, turmeric, maple syrup, rose syrup and salt and place on a baking tray.

3. Place the tray in the oven and roast. Once the coconut and nuts are roasted, remove the tray from the oven, transfer the spicy nuts to a dish and serve.

Cook’s note: Ras el hanout is a North African spice mix that usually contains cardamom, paprika, peppercorns, fenugreek and turmeric, and sometimes dried rosebuds. It can be found at all good delis and spice shops.