The perfect aromatic accompaniment to an ice cold beer or your favourite pre dinner drink. Makes 500g
1 small cinnamon stick, halved
2 tsp sea salt flakes
1 tsp whole coriander seeds
1 tsp whole mustard seeds
½ -1 tsp Mexican chilli powder, medium
½ tsp ground cumin
½ tsp whole fennel seeds
½ tsp ground turmeric
¼ tsp ground cardamom
¼ tsp ground four seasons pepper
1 tbs brown sugar
100g unsalted peanuts
150g raw cashews
100g macadamia pieces
50g pumpkin seeds
50ml extra virgin olive oil
Preheat oven to 190C (170C fan forced oven). Line a baking tray with baking paper.
Place spices into the blender jug. Cover and pulse on speed 5 (Liquefy) until spice mixture is finely ground. Add brown sugar and pulse to combine.
Place nuts, pumpkin seeds and oil in a large bowl, then toss to coat. Add spices and toss until nuts are well coated with the spices.
Place nut mixture on prepared tray in a single layer. Bake for 15 minutes, or until nuts are golden, tossing occasionally. Allow to cool completely before storing in an airtight container until required.
- Nuts are best eaten freshly roasted.