Quick and easy as anything to make, these crunchy cane sugar-spiced nuts make a delicious drinks nibble and also taste fantastic scattered over Asian-style salads.
Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.
Lightly whisk the egg white with a fork in a small bowl. Add the pecans, almonds and macadamia nuts and toss to coat.
Combine the Tate & Lyle Golden Granulated Cane Sugar, salt and all the spices in another bowl, then add the nuts and toss so they are evenly coated with the mixture.
You will also need a baking tray lined with parchment paper.
Spread the nuts out on the baking tray. Bake for 10-12 minutes, stirring once. Remove and leave to cool before serving in bowls.
These nuts are a great snack at a BBQ or with main dishes too: top it off over a chickpea curry or sprinkled over an Asian-Style salad.
Ingredients – 10 items
Tate & Lyle Pure Cane Golden Granulated Sugar
Dried chilli flakes
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