Sunbeam Fathers Day Nut Mix

Preparation 10 Minutes

Cook 20 Minutes

Serves

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Method

Preheat oven to 160°C

Line a large rimmed tray with baking paper so the maple syrup doesn’t get stuck to the pan.

Pour the Sunbeam natural almonds, raw cashews and pepitas onto the tray and set it aside.

In a small bowl, combine the maple syrup, melted butter, salt, rosemary, and cayenne. Stir till blended.

Pour the mixture over the nuts on the prepared baking sheet. Stir well, until all of the nuts are lightly coated. Then spread the mixture in a single layer across the tray.

Bake in oven, stirring after the first 10 minutes and then every 5 minutes thereafter, until almost no maple syrup remains on the parchment paper and the nuts are golden, approx 20 minutes. 

Remove tray from the oven and stir the nuts one more time, spreading them into an even layer & let them cool. Once cool store in a airtight jar and gift to dad on Fathers Day!

Ingredients

2 cups SUNBEAM natural almonds

2 cups SUNBEAM raw cashews

1 ½ cup SUNBEAM pepitas

2 tablespoons finely chopped fresh rosemary (approx 4 sprigs)

2 tablespoons pure maple syrup

2 tablespoons unsalted butter, melted

1 ½ teaspoons sea salt flakes

¼ teaspoon cayenne pepper

Recipe Collection

Reindeer Raisin Bites

  1. Add dark and milk chocolate, raisins, and almonds (excluding reserved almonds) to a food processor and blitz until very finely chopped.
  2. Transfer chocolate to a bowl, pour over the hot thickened cream, add butter and salt and stir to combine. Refrigerate for 3-4 hours until firm but still able to be scooped with a spoon.
  3. To make truffles, scoop 2 heaped tbsp of the mixture and use clean hands to roll into a ball.  Repeat with the remaining mixture.
  4. Roll balls in the chocolate sprinkles to coat.
  5. Cut pretzels in half and insert 2 into each ball for antlers.
  6. Just below the antlers, insert slivered almond to form reindeer’s ears.
  7. Use white icing to stick an Ovalteenie to each ball to form a snout.
  8. Use white icing to create two eyeballs just above the mouth. And a dot to each eye with the black gel.
  9. Use the white icing to attach a red mini M&M to the top of each Ovalteenie to give your reindeers noses.
  10. Refrigerate for a further hour to set the icing. Serve cold.

Stuffed Baked Apples

  1. Pre-heat oven to 180°C (160°C fan-forced).
  2. Cut a 2cm slice off the top of each apple and set aside. Using a spoon or melon scoop, scoop out the core of the apple. Place apples into a baking dish.
  3. Combine the raisins, walnuts, sugar, butter and spice. Using finger tips, mix it all together until a rough mixture has formed. Spoon into the cavity of each apple and bake for approx 25 minutes until apples are tender. If using the tops of the apples, add to the oven half way through cooking time and serve these with the baked apples.

Almond Joy Cookies

Preheat the oven to 180°C. Line cookie trays with baking paper.

Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches. Stir in Sunbeam Flaked Almonds, coconut & chocolate.

Roll tablespoons of mixture into balls; place 5cm apart on trays.

Bake cookies 15 minutes or until golden; cool on trays.

Feel the joy!

Easter Chocolate Bark

Grease and line a standard baking tray. Set aside.

Place each chocolate flavour in separate bowls. Microwave each bowl in 20 second bursts, stirring in between, until melted.

Divide the white chocolate into 3 separate bowls. Add a few drops of pink colouring to one and stir.

Add a few drops of purple colouring to the second bowl and stir.

Pour the milk chocolate into prepared tray, tilting the tray until the whole base is covered.

Spoon each of the coloured and plain white chocolate onto different spots on the chocolate. Sprinkle with Sunbeam mixed fruit.

Using a skewer, make swirls in the chocolate to create a marble effect. Decorate with chosen sprinkles and cool to set.

Cut or break up chocolate to serve. Great as a gift too!

Spiced Lamb in Lettuce Cups

  1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
  2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
  3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Spice Roasted Cauliflower & Sunmuscat Sultana Dressing

Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.

Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.

While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.

Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.

Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
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