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Chilli, Honey & Nut Clusters

After a couple of savoury recipes, we thought we'd do this sweet one.  We usually make it at Christmas but it is great at any time of the year.  

The key to this dish is to use milder chillies, so it has a chilli twist but doesn't overpower the other ingredients.  Using chilli powder is perfect in this recipe.


Chilli, Honey & Nut Cluster
Ingredients : 
  • 100g blanched almonds
  • 100g shelled hazelnuts  *You can use any nuts, we've tried it with sesame, pecans, brazils and others **
  • 2 egg whites
  • 100g clear honey
  • 100g caster sugar
  • 1 teaspoon chilli powder
  • 1/2 teaspoon dried cinnamon
To make : 

1) Line a 20cm square tin with non-stick baking paper
2) Spread the almonds and hazelnuts on a separate baking sheet and roast them in an oven (at the lowest temperature) for 30 minutes.  Then tip onto a cloth and rub to remove the skins. Finally chop them roughly.
3) Whisk the egg whites until they are stiff and then stir in the nuts.
4) Into a pan, put the honey and sugar and bring to the boil. Stir in the nut mixture, cinnamon and chilli powder and cook for 10 minutes over a moderate heat.  Stir regularly.  
5) Turn the mixture into the prepared tin and level the top. Cover with another sheet of non-stick paper and then add a few weights.  
6) Refridgerate thoroughly for 2 days and to serve, simply thaw and break into slices.