Name: Spiced nuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp fennel seeds; 2 tsp paprika; 1½ tsp chilli flakes; 1 egg white; 1 Tbsp caster sugar; 500g mixed nuts (we used cashews, blanched almonds, macadamia and skinless hazelnuts); Good pinch sea salt flakes

Spiced nuts

The perfect blend of crunch and spice.

Serves 2

Prep

Cook

20M

Total

25M

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The perfect blend of crunch and spice, these are completely addictive and will be devoured in a flash – don’t say we didn’t warn you!

Ingredients

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp fennel seeds

2 tsp paprika

1½ tsp chilli flakes

1 egg white

1 Tbsp caster sugar

500g mixed nuts (we used cashews, blanched almonds, macadamia and skinless hazelnuts)

Good pinch sea salt flakes

Method

Preheat oven to 140C fan-forced (160C conventional). Line a large oven tray with baking paper.

Using a mortar and pestle, grind cumin, coriander and fennel to a coarse ground. Stir in paprika and chilli flakes.

In a large bowl whisk egg white until frothy. Add sugar, whisk until combined.

Stir spice mix into egg mixture, then add nuts and stir to combine. Spread mixture onto prepared tray. Sprinkle with sea salt, bake 15-20 mins, tossing halfway during cooking. Cool completely on tray (nuts will firm on cooling).

Package into airtight container to serve. Nuts will keep for up to one week.

Cook’s tip

You can add a little less chilli if you aren’t a fan of heat, or add more if you like extra spice!

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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