A great savoury mix to have in an airtight container to snack on throughout the week.
I like to make this in a pan on the hob to save heating up the oven but also to make it easier to keep an eye on the nuts, which are quick to burn.
I use a cup measure for the nuts and popcorn, but you could measure using a jug if you don’t have cup measures. 1 cup = 250ml.
If you need to avoid nuts, you could replace them with some crunchy roasted chickpeas and lentils. Simply leave off the spices from this recipe.
| Ingredients | Equipment to have ready |
| 1/2 tbsp olive oil | Mixing bowl |
| 1/2 tsp fresh rosemary, spines stripped from the stalk and finely chopped | Cup measure |
| 1/2 tsp fresh thyme, leaves stripped from stalk | Teaspoon and tablespoon measures |
| Zest of 1/2 lemon | Non-stick frying pan or cast iron skillet |
| 1/2 – 1 tsp chilli powder or flakes (optional and to taste) | Zester or fine grater |
| 1 cup mixed nuts (walnuts, pecans, hazelnuts, almonds, peanuts) | |
| 1 tbsp pumpkin seeds | |
| 1 tbsp sunflower seeds | |
| 1 cup plain popcorn | |
| Salt and pepper |
Method
- Put the oil, rosemary, thyme, lemon zest, chilli (if using), a pinch of salt and a good grind of black pepper in a mixing bowl and stir to combine.
- Tip in the nuts and seeds and coat well.
- Heat the frying pan or skillet over a medium heat. Tip on the nuts and seeds and toast, stirring occasionally until nicely toasted and the pumpkin seeds start to pop.
- Leave to cool before stirring through the popcorn and storing in an airtight container.