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
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Preheat oven to 140C fan-forced (160C conventional). Line a large oven tray with baking paper.
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Using a mortar and pestle, grind cumin, coriander and fennel to a coarse ground. Stir in paprika and chilli flakes.
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In a large bowl whisk egg white until frothy. Add sugar, whisk until combined.
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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).
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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!