Ingredients
Units
- 2 cups raw nuts (I used cashews and walnuts, but I also love using hazelnuts, pecans and macadamias)
- 2 Tbsp olive oil
- 2 Tbsp brown castor sugar
- 1 1/2 tsp mixed spice/pumpkin Spice
- 1/4 tsp flaky sea salt
- 3 Tbsp maple syrup or honey
Whipped Ricotta
- 1 cup ricotta
- 1/4sp salt
- 3 Tbsp olive oil
- 2 crumpets
- 1 Tbsp melted butter
- 2 Tbsp castor sugar
Instructions
- Combine all of the pumpkin spice nuts ingredients in a bowl and toss them together.
- Remove the rack in the base of your air fryer, then spoon the nuts into the frying basket base. Air fry at 145 degrees C for 8-10 minutes until golden. Check the nuts periodically to ensure that they don’t brown too much (all air fryers are slightly different, so add more cook time as needed)
- While the nuts cook, make the whipped ricotta. Blend the ricotta in a food processor along with the salt until smooth. Slowly drizzle in the oil and blend until light and fluffy.
- Remove the nuts from the air fryer and allow them to cool.
- Brush the crumpets with butter, then roll them in caster sugar. Place the crumpets into the air fryer and brûlée at 205 degrees C for 5 minutes.
- Remove the crumpets, spoon over the whipped ricotta and sprinkle over the pumpkin spice nuts.
- Prep Time: 5 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1