This recipe came from a long line of trials at our original kitchen in Gloucester Avenue several years ago. I was frustrated that the spiced and herbs would fall away from the Nuts after roasting. I then learnt that you could add egg whites to the mix in order help with keeping the willful spices evenly coated around the nuts. We haven’t looked back. This recipe has been unaltered for the past 6 years.

This recipe will make a kilo of nuts. Its a large amount, feel free to reduce it, however they keep well and won’t last long once shared at a party.

Use different nuts if the selection here is not to your liking just make sure the weight remains the same.

Preparation

Set the oven to 130ºC

Deseed and chop the chilli very finely

Toast fennel and cumin seeds for 15 minutes in a moderate oven. Crush in pestle and mortar.

Mix all the spices and chopped herbs with egg whites and sugar with the nuts.

Line a baking tray with parchment. Spread out the mixture and roast slowly in the centre of the oven for 1 hour. Make sure you move the nuts every 20 minutes with a wooden spoon to avoid scorching or they will taste bitter

Remove when the nuts are deep golden brown

Whilst the Nuts are cooling - stir from time to time to make sure they don’t all stick together

Once cooled - feel free to bash them to break them up if they have clumped together.

Store in a large jam jar with a lid.

Serve or Preserve

Serve with drinks before supper or at a party.

Store in an air tight jar in a cool dry space and they will keep for at least 1 month.