Spice nuts
very easy
60 mins
60 mins
Ingredients
- 900 g mixed nuts and kernels (without shell; e.g. pecans, cashew nuts, almonds with skin, pumpkin seeds, walnuts, Brazil nuts)
- 3 Branches of rosemary
- 7-10 Tbsp Sea salt
- 2 TABLESPOONS demerara sugar
- 1 TEASPOON Chili Flakes
- 1-2 TEASPOONS Chilli powder
- 1 TABLESPOON Tabasco
- 1 Protein (Gr. M)
- baking paper
Directions
- 1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Spread nuts and seeds on a baking tray. Roast in a hot oven for approx. 15 minutes.
- 2
For the rosemary nuts, wash the rosemary and shake dry. Pluck the needles and chop them coarsely. Mix with 1 tablespoon salt and 1 tablespoon sugar.
- 3
For the barbecue nuts, mix 1 tablespoon of salt with 1 tablespoon of sugar, chili flakes, chili powder and Tabasco.
- 4
Beat the egg whites with the whisks of the mixer until stiff. Halve the beaten egg whites and stir in one of the mixtures at a time.
- 5
Mix one half of the nuts with the rosemary-egg snow mix, the other half with the barbecue egg snow mix. Line a baking tray with baking paper. Spread the nut mixtures one after the other and roast at the same temperature for about 15 minutes each time, let it cool down.
- 6
Pack as airtight as possible.
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