Negroni-glazed mixed nuts recipe
 These cocktail-inspired nuts are the perfect aperitivo – best served alongside a cold drink after work with friends. 30ml/1fl oz Campari20ml/⅔fl oz gin (London Dry is best)20ml/⅔fl oz sweet vermouth1 tbsp light brown sugar1 tbsp olive oil1 tsp finely grated orange zest1 tsp sea salt250g/9oz mixed raw unsalted nuts (such as almonds, cashews and hazelnuts) 30ml/1fl oz Campari 20ml/⅔fl oz gin (London Dry is best) 20ml/⅔fl oz sweet vermouth 1 tbsp light brown sugar 1 tbsp olive oil 1 tsp finely grated orange zest 1 tsp sea salt 250g/9oz mixed raw unsalted nuts (such as almonds, cashews and hazelnuts) Method In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt.Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly.Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches.Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly.Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool.Store in an airtight container at room temperature for up to 1 week. In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt. In a small saucepan, combine the Campari, gin, sweet vermouth, brown sugar and olive oil. Heat gently over a low heat for 3–4 minutes, stirring until the sugar dissolves and the syrup thickens slightly, but do not boil. Remove from the heat and stir in the orange zest and salt. Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly. Place the nuts in a mixing bowl and pour the warm glaze over them. Stir well to coat thoroughly. Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches. Line an air fryer basket with a piece of baking paper (trimmed to fit) or use a silicone liner. Spread the nuts into a single layer. If your air fryer is small, cook in batches. Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly. Air fry at 150C for 6–8 minutes, shaking the basket halfway through. Keep an eye on them in the final minutes – the glaze can caramelise quickly. Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool. Once golden and aromatic, tip the nuts onto a clean sheet of baking paper and leave to cool completely. The glaze will firm up as the nuts cool. Store in an airtight container at room temperature for up to 1 week. Store in an airtight container at room temperature for up to 1 week.