Chilli soy roasted nuts
- 100g plain unsalted almonds
- 100g plain unsalted macadamias
- 100g plain unsalted cashews
- 100g plain unsalted peanuts
- 1 teaspoon five spice powder
- 1/4 teaspoon chilli powder
- 3 tablespoon reduced salt soy sauce
- 1 teaspoon sesame oil
- Preheat oven to 180°C (160°C fan-forced).
- Put the almonds, macadamias, cashews and peanuts in a bowl and mix to combine. Add the five spice powder and chilli powder and toss the nuts in the spices.
- Pour over the combined soy sauce and sesame oil and mix until all the nuts are coated.
- Spread the nuts out on a non stick baking tray and bake for 15 minutes or until the nuts start to dry out and the soy coating darkens. Then cool.
Tip
- The nuts may be stored in an airtight container for up to 1 month.
Research Directory
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