Instructions
- Preheat the oven to 325˚F (160˚C).
- Spread the chickpeas on a large kitchen towel and dry off as much as possible, discarding any skins that come loose.
- Spread the dry chickpeas on a small rimmed baking sheet and bake for 30 minutes to dry them out. Remove from the oven and toss with 1 tablespoon of oil. Spread the pecans and cashews on a separate small baking sheet and toss with the remaining tablespoon of oil.
- In a small bowl, mix the brown sugar, salt and cayenne and sprinkle half over each tray, shaking the baking sheets around a bit to coat evenly. Place both sheet trays in the oven and bake, stirring every 15 minutes, until crispy and dark golden brown.
- Bake the nuts for about 20 minutes until just golden then remove from oven. Increase the heat to 350˚F (175˚C) and let the chickpeas cook for about 25 minutes longer, until crispy and golden brown. Let everything cool to room temperature before adding to a large bowl with the dried fruit and tossing to combine. Store in an airtight container for up to a week.
This recipe was originally shared in Tilly’s cookbook, “Tilly’s Kitchen Takeover,” as well as on Gordon Ramsay’s website.
