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Spiced nuts


You'll need

1 tsp each cumin seeds, coriander seeds and fennel seeds 1 eggwhite 15 gm caster sugar 450 gm mixed nuts, such as raw cashews, natural almonds and unsalted peanuts 50 gm pumpkin seeds 2 tsp paprika 1 tsp dried chilli flakes Finely grated rind of 1 lemon

Method

  • 01
  • Preheat oven to 150C. Pound whole spices in a mortar and pestle until coarsely ground, then set aside.
  • 02
  • Whisk eggwhite in a large bowl until firm peaks form (1-2 minutes), gradually add sugar and whisk to combine. Stir in remaining ingredients and 3 tsp sea salt, spread on an oven tray and roast, stirring occasionally, until golden (15-20 minutes). Set aside to cool then break into pieces and serve. Spiced nuts will keep in an airtight container for a week.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Dec 2012

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