Put the almonds, macadamias, cashews and peanuts in a bowl and mix to combine. Add the five spice powder and chilli powder and toss the nuts in the spice.
Pour over the combined soy sauce and sesame oil and mix until all the nuts are coated.
Spread the nuts out on a non-stick baking tray and bake for 15 minutes or until the nuts start to dry out and the soy coating darkens. Cool.
The nuts may be stored in an airtight container for up to a month.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
3 tbsp
almonds, raw
3 tbsp
macadamias
3 tbsp
cashews, unsalted
3 tbsp
peanuts, raw, unsalted
1/2 tsp
five spice, ground
pinch
chilli powder
1 tbsp
soy sauce, reduced-salt
1/2 tsp
sesame oil
Per serve
Energy
1297kJ
Total Fat
29g
Saturated Fat
3.8g
Total Carbohydrate
4.5g
Sodium
229mg
Method
Preheat oven to 180°C.
Put the almonds, macadamias, cashews and peanuts in a bowl and mix to combine. Add the five spice powder and chilli powder and toss the nuts in the spice.
Pour over the combined soy sauce and sesame oil and mix until all the nuts are coated.
Spread the nuts out on a non-stick baking tray and bake for 15 minutes or until the nuts start to dry out and the soy coating darkens. Cool.
The nuts may be stored in an airtight container for up to a month.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
Method
Preheat oven to 180°C.
Put the almonds, macadamias, cashews and peanuts in a bowl and mix to combine. Add the five spice powder and chilli powder and toss the nuts in the spice.
Pour over the combined soy sauce and sesame oil and mix until all the nuts are coated.
Spread the nuts out on a non-stick baking tray and bake for 15 minutes or until the nuts start to dry out and the soy coating darkens. Cool.
The nuts may be stored in an airtight container for up to a month.
Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.
