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Ingredients

  • 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

Method

  1. Preheat oven to 190C (170C fan forced oven). Line a baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.

Tips

  • Nuts are best eaten freshly roasted.