Please note that due to a high volume of orders over our Cyber sale, orders will be dispatched in 5-7 days.
Close account popup

sign in

or sign in with

reset your password

  • Mar 24th 2012
  • 0 comment


  • 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


  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.


  • Nuts are best eaten freshly roasted.