It's fun to make your own spice nuts. I recommend this, which tastes exciting of North Africa.

500 g nuts of your choice, e.g. a mixture of Brazil nuts, almonds, hazelnuts, walnuts, cashews, pistachios

½ dl won

150 g sugar

1 teaspoon vanilla sugar

½ ts chili powder

½ ts cumin

½ ts cinnamon

½ ts salt

1 tablespoon butter

2 ts maldonsalt

Spread all the nuts in a long pan, lined with parchment paper and bake them in the middle of the oven at 200 degrees for 5 minutes.

Put the rest of the ingredients, except the butter and maldon salt, in a large, thick-bottomed saucepan or frying pan with high edges, and bring to the boil. Let the sugar sheet cook for 2-3 minutes, until all the sugar has dissolved, before adding the roasted nuts.

Stir constantly until the sugar crystallizes and the nuts turn gray and dull. Eventually the sugar will start to melt again, so keep stirring. It takes a few minutes before the sugar melts, somewhere between 15-25 minutes. Do not be so busy that you use too much heat, because then the sugar can burn quickly.

When all the sugar has melted, add the butter. Stir until everything has melted and place it on the baking tray. Let them cool for a few minutes before lightly crushing the Maldon salt between your fingers and sprinkling it over the nuts. When the nuts have become cold enough for you to touch, break them apart with your hands. It is sticky, so feel free to wear disposable gloves. Allow them to cool completely. Stored in a tight box, the nuts stay good for many weeks.

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