This snack bento was a Thank You present for elm@, who was kind enough to lend me her copy of Iris Murdoch’s The Sea, The Sea. It was sort of a “mea culpa” at the same time, because I’ve held on to the book for way too long!
Elm@ is the same sweet person who gave me a load of bento goodies in March, so this seemed like an appropriate gift.
- Lollo Rosso lettuce
- emmental Babybel cheese
- usagi ringo (apple bunny) with sesame eyes and Smarties candy nose, which refused to stay stuck, sitting on..
- a container of powdered sugar for the home-made pumpkin cookie
- sweet ‘n spicy nuts (pecan & almonds) with dried cranberries
- mini plum tomato ‘pears’ with basil
- baby fig
- Dove chocolate
- vodka filled chocolate candy
- fake hamburger sweet (hiding under nuts)
- rice crackers
Sweet ‘n spicy nuts
We have enjoyed this nutty snack on picnics, shared it at ‘bring a dish’ buffets (potluck) and even served it as mezze.
- 250 g white almonds
- 250 g pecans
- 3 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground black pepper
- just a pinch of ground cloves
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- Preheat oven at 180 ºC.
- Line griddle with baking paper and spread almonds & pecan nuts over it. Roast for 5-10 minutes in oven until golden.
- Let them cool.
- Mix sugar & spices in a bowl.
- Heat a large skillet.
- Scoop nuts into pan and toss sugar/spice mix over them.
- Bake for 5 minutes on medium heat while stirring: the nuts need to get covered by melted sugar. Shake pan when necessary and use a wooden spoon to keep the nuts from sticking together (too much).
- Spread the nuts on a baking sheet to cool down again.
Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: plenty :)
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