I love Christmas radio – lots of random fill in announcers full of Christmas advice. The one recommendation I hear repeated each year is, “don’t try any new recipes at Christmas”. This, of course, is said to avoid added stress. I, of course, do the very opposite and always try new recipes. If I don’t do them for Christmas, when will I? And, what’s the worst that can happen? If it doesn’t work, there is always cheese on toast. Nobody would care, it’s about being with friends and family.

Here’s a nibbly nut treat that you can whip up with what you have in the pantry for those last-minute Christmas Eve or Boxing Day guests. Just don’t start eating them before your guests arrive or there will be nothing left!

I have posted this recipe especially for my friend Emma, who is about to make them – good luck, you can’t go wrong with this one.

Once again, Merry Christmas, see you in 2017.

What you’ll need

1 tablespoon runny honey

1 tablespoon butter

1 teaspoon lemon juice

¼-½ teaspoon dried chilli powder

200g raw nuts (I like to use blanched almonds, but cashews, peanuts or a mixed nuts work well – just be careful if mixing macadamias with other nuts as they tend to cook more quickly)

2 teaspoons sea salt

How to make them

Turn oven to 180°C.

Line an oven tray with baking paper.

Combine honey, butter, lemon juice and chilli powder in small/medium sized saucepan. Heat gently, mixing, until melted and combined. Remove from the heat.

Pour in the nuts and thoroughly mix through the liquid. Mix through the sea salt.

Pour the nuts onto the prepared tray in a single layer.

Bake for 4-5 minutes, remove from the oven and shuffle nuts around on the tray.

Bake another 4-5 minutes, until nuts are beginning to change colour. Remove from the oven and cool.

Break up the nuts and store in an airtight container when completely cold.