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!

Serves: ~350g

Time: 40mins


INGREDIENTS


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)



METHOD


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.


Pick up your own insects and get cooking!

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