Whilst going through some of the kitchen cupboards, I came across a packet of ras al hanout; purchased it for Moroccan Tagine with Spiced Seed Confetti,, but I find that I rarely use it as I often have all the spices at home to make from scratch, but as a person who dislikes waste. I decided to use the ras al hanout to coat some cashew nuts.
This recipe is inspired by the Rosemary Cashew Nuts I made earlier in the year. Once made and cooled down, I tipped them carefully into a recycled jar from Douwe Egberts Coffee (my instant coffee of choice). Every time I go into the kitchen to make a cuppa, I find my mitts reaching into the jar and munching some.
Let just say these homemade Ras el Hanout Cashew Nuts are very moreish.
Ras el Hanout Cashew Nuts
200g cashew nuts or other nuts
1 tablespoon olive oil
Pinch of Salt
Pinch of Cayenne pepper or chilli powder
2 teaspoon ras el hanout
You can bury prepared ras el hanout or make you home, if your anything like me and have lots of spices. See here for a recipe.
Preheat oven to gas mark 4/180oc
Mix all the ingredients in a bowl and stir well to coat.
Then transfer to a non stick baking sheet
Oven roast for 5 minutes or so,