Moroccan Sweet Spiced Nuts and Creamy Maple Peanut Butter
You're gunna go nuts for these nuts! We were feeling peckish and wanted a snacky-snack, but Ian's been eating too many sweeties recently so we decided to make a healthy vegan snack to munch on instead! The Moroccan Sweet Spice Nuts are super delicious, perfect for snacking, and a bit different from the normal treats you can easily pick up! The combination of spices is really tasty, a mix of sweet, savoury and spicy - to satisfy everyone one of your taste buds. Plus, they're super quick to make. The creamy maple peanut butter is also a complete doddle to make. We know it's really easy to pick up a jar of peanut butter from the shops, but this way you can tweak it so it suits your tastes perfectly! We added a dash of maple syrup as we fancied something sweet, feel free to add any sweetness you fancy - it's also easy to make it crunchy, you could even throw some raisins or cocoa nibs in there if you want! Homemade vegan snacks for the win!
Serves
Ingredients
For the creamy peanut and maple syrup butter
<item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>250g peanuts<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp salt to taste<item-todo-done>
For the moroccan sweet spiced nuts
<item-todo-done>1 tbsp agave syrup - or maple syrup <item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>1 tbsp light brown sugar<item-todo-done><item-todo-done>2 tsp cumin<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done> sweet spice mix<item-todo-done><item-todo-done>½ salt<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>150g mixed nuts<item-todo-done><item-todo-done>50g pistachios<item-todo-done>
Before you start
Preheat oven to 180°C for nut butter and 160°C for spice nuts | Baking sheet | Sterilised jar | Liquidiser | Lined baking sheet | Mixing bowl
Creamy Peanut & Maple Syrup Butter
- Spread the nuts over the baking sheet, put the sheet in the oven for 10 minutes. Remove and leave to cool to room temperature.
- Put the peanuts in a high powder blender and blitz for 6-9 minutes until completely smooth
- Scrape the sides with a spatula to make sure all the nuts are well blended (add a splash of water to loosen if needs be)
- Add the maple syrup and vanilla bean paste to the blender and pulse to combine
- Taste the butter, season to taste with a little salt and blitz once more to combine
- Transfer to a jar, put the lid on and eat within 2 weeks!
Moroccan Sweet Spiced Nuts
- Put all the Sweet Spice Mix in a bowl and stir to combine
- Add the mixed nuts and pistachios to the bowl and toss to combine
- Pour the nuts on to a baking sheet and spread them out evenly
- Put the baking sheet in the oven and roast them for 20 minutes, shaking the tray to move the nuts halfway through roasting time
- Take the nuts out of the oven and let them cool to room temperature
- Transfer the nuts to a bowl, taste, season to perfection with salt and pepper and serve immediately