delicious - - ON TREND -

350g al­monds 150g each pecans, cashews and Brazil

nuts (we used Wool­worths Macro) 2 tsp smoked pa­prika

1/ 2 tea­spoon dried chilli flakes 1 tsp each ground co­rian­der and ground cumin 1/ 2 cup (125ml) maple syrup 1 tbs ex­tra vir­gin olive oil

Pre­heat oven to 180°C (fan-forced). Grease a bak­ing tray and line with bak­ing pa­per.

Com­bine all in­gre­di­ents in a bowl with 1 tsp salt flakes. Spread onto pre­pared tray and bake, stir­ring oc­ca­sion­ally, for 18-20 min­utes or un­til golden and crisp.

Stand to cool com­pletely on the tray be­fore break­ing into pieces (nuts can be stored, in an air­tight con­tainer, for up to 2 weeks).

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