Spiced Nuts

, from Issue #18. September, 2015
Photography by Nick Tresidder.
Spiced Nuts

Serve these nuts as a snack with pre-dinner drinks.


2 cups raw assorted nuts, any combination of peanuts, cashews, walnuts etc
1 egg white

Spice mix
2 tablespoons curry powder
2 tablespoons packed brown sugar
1 tablespoon black cumin seeds
1 teaspoon each ground cumin, ginger and coriander
¼ teaspoon cayenne pepper
½ teaspoon salt


Preheat the oven to 150°C.

Combine the spice mixture in a small bowl.

Lightly whisk the egg white in a medium bowl until frothy and stir in the spice mixture.

Add the nuts and toss to coat well. Tip onto a lined baking tray and use a fork to separate them. Roast for 20-25 minutes until the nuts are dry and golden, turning once during cooking.

Cool then store in an airtight container. Makes 2 cups

Menu: Serve with Garam Masala and Lime Roasted Chicken, Green Beans with CoconutFresh Tomato, Ginger and Herb SaladSautéed Potatoes with Tomato, Cumin and DillCrisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.