Spiced Nuts

Serves 12

  • 1 tablespoon mild curry powder
    2 teaspoons garam masala
    3 teaspoons ground cumin
    1 teaspoon cayenne pepper
    2 egg whites
    2 teaspoons sea salt
    ¼ cup Bundaberg caster sugar
    1 cup macadamia nuts
    1 cup blanched almonds
    1½ cups raw cashews
    1cup pecan nuts

1. Preheat oven to 170ºC. Line 2 large oven trays with non-stick baking paper.
2. Combine curry powder, garam masala, cumin and cayenne pepper in a small bowl. Set aside.
3. Place egg whites and salt in a small bowl. Beat with an electric mixer until thick and foamy (about 20 seconds). Gradually beat in sugar, then add spice mix and beat until just combined.
4. Place nuts in a large bowl and mix to combine. Add spice mixture and stir to coat. Spread mixture onto prepared trays. Bake 20 minutes or until dry to touch and golden brown, stirring mixture every 5 minutes. Swap trays around to ensure even browning.
5. Serve warm or at room temperature. Store in an airtight container for up to 1 week.

Tip: Spiced nuts can be reheated in the oven. Allow to cool slightly before serving.