Browse All Recipes

Spiced nuts

Australian Gourmet Traveller recipe for spiced nuts.

By Emma Knowles
  • 10 mins preparation
  • 20 mins cooking plus cooling
  • Serves 8
  • Print
Spiced nuts


  • 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


  • 1
    Preheat oven to 150C. Pound whole spices in a mortar and pestle until coarsely ground, then set aside.
  • 2
    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.