MAKES 8 CUPS
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).