Name: Spiced nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 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

Spiced nuts

Australian Gourmet Traveller recipe for spiced nuts.

Serves 8

Prep

10M

Cook

20M

Total

30M

Ingredients

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

Main

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.

Styling by Emma Knowles

Styling by Vanessa Austin