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Chilli soy roasted nuts

15 minutes (5 minutes)

Serves 8 (makes 2 cups)

The nuts may be stored in an airtight container for up to 1 month.

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.

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