Rice pudding is a traditional favorite english dessert, that many Australian families make as a winter desert staple. When i came across this rice kheer,
There’s only one word to sum these nuts up: Moreish! These really are sweet, spicy and salty all at the same time and the spices in them just remind me instantly of Christmas. They’re great to have just in bowls around the house for snacking around the festive season and an excellent snack to have when having some Christmas drinks with friends. To give them as a gift I like to put them in small tins or jars and wrap ribbon around them. The smell when baking these in the oven will fill your house with the smells of Christmas for the whole season.
Preheat oven to 175 degrees C. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
Combine walnut halves, pecan halves, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, cinnamon and cayenne pepper; toss to coat.
Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.
Transfer nuts to the prepared baking sheet and spread into a single layer. Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.