SWEET ‘N’ SPICY NUTS & MEALWORMS
This scrumptious mix of nuts and mealworms is brimming with antioxidants, protein and healthy oils to serve as an excellent guilt free afternoon snack - or trail mix!
30g Dried Mealworms
150g Whole Almonds
100g Walnut Halves
70g Pumpkin Seeds
1 tbsp Maple Syrup
1 tbsp Unsalted Butter, Melted
½ tbsp Salt
½ tbsp Vanilla Extract
¼ tsp Cayenne Pepper (reduce or omit if sensitive to spice)
1. MAKE DRESSING | 2mins
Preheat the oven to 160C fan/180C/gas 4.
Combine the maple syrup, melted butter, salt, vanilla, and cayenne (if using) in a small bowl.
2. COAT NUTS | 3mins
Place the almonds, walnuts and pumpkin seeds onto a baking tray lined with parchment paper.
Pour the dressing over the nuts. Stir well, ensuring all the nuts and mealworms are lightly coated.
Spread the mixture in a single layer across the paper (the maple syrup will pool on the bottom of the tray, but that’s okay).
3. ROAST | 25mins
Roast the mixture for 10 minutes then add the mealworms to the tray and mix well so that everything is evenly coated in the dressing.
Return the tray to the oven and stir the mixture every 5 minutes thereafter for about 25 minutes. The aim is for almost no maple syrup to remain on the parchment paper and for the nuts to turn golden brown.
Note - The maple syrup coating will be a little sticky right out of the oven, but will harden as the mixture cools
4. COOL DOWN | 10mins
Remove the tray from the oven, stirring the nuts one more time.
Spread them into an even layer across the tray and let them cool.
If necessary, while the nuts are still warm, carefully separate any large clumps.
Once the mixture has cooled, it's ready to eat! You can keep it for up to 2 months in a sealed bag at room temperature.