Fiery Roasted Nuts

Pre-heat your oven to 200°C/180°C fan/gas 5. Line two baking trays with greaseproof paper. Toast the coriander and cumin seeds in a dry frying pan over a medium heat and leave to cool. Grind the toasted seeds in a spice grinder or pestle and mortar. Put the nuts into a large mixing bowl. Add the ground coriander and cumin, red chilli powder and kanthari chilli, along with the oil, and mix well to ensure the nuts are well coated. Spread the nuts across the two trays and roast for around 10 minutes. Remove the nuts from the oven and give them a shake and roast them for a further 10 minutes. Keep an eye on them as they can burn very easily. Remove the nuts from the oven, sprinkle with the salt, drizzle over the honey, and mix well. Serve warm or leave to cool and store in an airtight container for up to a week.