Buy the freshest nuts you can from a shop that has a good turnover of stock. Use blanched or unblanched almonds. This is
ideal to snack on during the day or to serve with a pre-dinner juice when entertaining.
120 g (2⁄3 cup) almond kernels
110 g (2⁄3 cup) raw cashews
100 g brazil nuts
55 g (1⁄3 cup) shelled pistachio nuts
2 tsp wheat-free tamari sauce
11⁄2 tsp honey
1⁄2 tsp sesame oil
1⁄2 tsp ground coriander
1⁄4 tsp chilli powder
Combine nuts and spread over an oven tray. Bake at 180°C, tossing
halfway through cooking, for 14 minutes or until lightly browned.
Meanwhile, to make the Coating, combine all the ingredients in a medium
heatproof bowl and mix well. Add the hot nuts straight from the oven and
toss until the moisture evaporates and the nuts are lightly coated.
Spread the nuts on the tray and return to the oven for 1 minute. Cool on
the tray (the coating will dry out and become a little crisp on cooling).
MAKES ABOUT 21⁄2 CUPS
Nuts will keep in an airtight container
in a cool cupboard for up to 6 weeks