- 1/2 cup pine nuts
- 1 teaspoon honey
- 15g butter
- 1/2 teaspoon chilli powder
- 1/2 teaspoon cinnamon
- 1/4 small Lavender’s Green Preserved Lemon, very, very finely chopped
- Gently heat a small fry pan on the stove, before adding the butter, honey, chilli powder and cinnamon. Stir.
- Add the pine nuts to the butter mixture, spreading them out over the pan and stir, watching them very carefully.
- Fry for 3 – 5 minutes until the nuts are lightly browned.
- Add the finely chopped preserved lemon and set aside to cool.
- The preserved lemon adds a surprising sour, salty taste that cuts through the richness of the creamy chocolate. It also helps to intensify the warmth of the chilli…
