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350g mixed whole, blanched (unsalted) nuts, such as cashews, hazelnuts and peanuts

2½ tbsp icing sugar

¾-1 tsp fine sea salt, to taste

1 tsp cayenne pepper, or to taste

black pepper

Along with potato crisps, salted nuts are essential bar nibbles. Our irresistible spiced nuts have a slight kick from cayenne pepper and a mild sweetness from caramelized sugar. They are incredibly more-ish, as you’ll discover.

Preheat the oven to a low setting, about 140°C/Gas 1. Heat a large, heavy-based frying pan over a medium heat.

Mix the nuts, icing sugar, salt and cayenne pepper together in a wide bowl and grind over some black pepper. Tip the seasoned nuts into the hot pan. Sprinkle over a little water (about 1 tbsp) to help the sugar caramelize. Cook for 3-5 minutes, stirring or tossing the nuts around the pan constantly, until they start to release their oils and begin to take on some colour.

Tip the nuts onto a baking tray lined with greaseproof paper and spread them out in a single layer. Pop the tray into the low oven and leave the nuts to dry out for 30-40 minutes, tossing them a few times to make sure they colour evenly and don’t burn.

Leave the nuts to cool completely. Store in an airtight container in a cool, dry place and use within a month.