• 100g cashew nuts
  • 100g peanuts
  • 100g whole almonds
  • 100g granulated sugar
  • 2 tsp toasted sesame oil
  • 2 tbsp brown miso paste
  • 25g pumpkin seeds
  • 25g sunflower seeds
  • (or a mixture) 3 tbsp black or white sesame seeds
  • ground to make ¼ tsp black peppercorns


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Spread all the nuts on 1 or 2 shallow baking trays and roast in the oven for 15 minutes, stirring halfway, until golden brown.

  • STEP 2

    After you’ve stirred the nuts, put the sugar in a small frying pan with 4 tbsp of water. Warm over a low heat, stirring, until all the sugar has melted. Increase the heat slightly and keep swirling as it begins to bubble and turn to a deep golden caramel. As soon as it does, remove from the heat and swirl in the sesame oil.

  • STEP 3

    Use a fork to carefully stir in the miso – the caramel will splutter. Remove the nuts from the oven and tip into a large mixing bowl with the seeds and black pepper. Quickly pour over the caramel while stirring everything together, until all the nuts and seeds are thoroughly coated – everything should start to stick together in clusters.

  • STEP 4

    Scrape out onto a baking-paper-lined tray and leave to cool and crisp up. Divide into clusters and eat straight away or keep in an airtight container for a week.


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