Chilli soy roasted nuts

Great for entertaining or a tasty snack for your lunch box

SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Snack
SERVES 4
TIME TO MAKE 15 - 30 mins
MEAL TYPE Snack

Method

  1. Preheat oven to 180°C.
  2. 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.
  3. Pour over the combined soy sauce and sesame oil and mix until all the nuts are coated.
  4. 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.
  5. 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

  1. Preheat oven to 180°C.
  2. 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.
  3. Pour over the combined soy sauce and sesame oil and mix until all the nuts are coated.
  4. 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.
  5. The nuts may be stored in an airtight container for up to a month. 

 

Recipe from Deliciously Healthy Cookbook, Heart Foundation, 2001.