Preparation time: 5 min Cooking time: 10 min Cals per serving: 246 for 6, 185 for 8
2 tbsp sunflower oil
1 tsp Maldon sea salt flakes, plus extra to sprinkle
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground chilli powder
1/4 tsp garlic powder and salt
200 g pack shelled natural mixed nuts
red chilli slices fried in sunflower oil, to garnish
1. Preheat the oven to 190°C/170°C fan oven /Gas Mark 5. Pour the oil into a roasting tin, stir in the salt and spices, then heat in the oven for 2 minutes. Add the nuts to the tin, shaking it to coat the nuts in the seasoned oil. Bake for 7 to 10 minutes, shaking the nuts once until golden.
2. Using a slotted spoon, transfer the nuts to kitchen paper to drain. Sprinkle with salt and serve warm, garnished with chilli slices, or store in an airtight container for up to two days. Reheat in a low oven for 5 minutes before serving.
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