2 tbsp vegetable oil
150g spicy halen môn (or 2 tbsp of salt, 2 tbsp of garam masala or 1 tbsp of crushed ginger)
150g brazil or macademia nuts
150g cashew or pecan nuts
150g pistachios - without shells
160g whole almonds

METHOD

Heat the oven to 180°C/350°F/Gas 4.

Heat the oil in a frying pan over a low heat. Mix together the spices and cook for 1-2 minutes or if using Halen Môn cook for 1 minute only.

Remove from heat and add the nuts and stir well.

Place the nuts on a baking tray and roast for 15 minutes or until they turn brown in colour.
Allow to cool before packaging.

Tip – Best prepare a day in advance. They will keep for 2 weeks.

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