Two kinds of spice nuts

Name: Two kinds of spice nuts
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 150 g Pecan kernels; 150 g Cashew nuts; 150 g Almond kernels; 150 g Pumpkin seeds; 150 g Walnut kernels; 150 g Brazil nut kernels; 3 Branches of rosemary; 7-10 Tbsp Salt; 2 TABLESPOONS demerara sugar; 1 TEASPOON Chili Flakes; 1-2 TEASPOONS Chilli powder; 1 TABLESPOON Chipotle pepper sauce; 2 Protein (size M); baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

150 g Pecan kernels
150 g Cashew nuts
150 g Almond kernels
150 g Pumpkin seeds
150 g Walnut kernels
150 g Brazil nut kernels
3 Branches of rosemary
7-10 Tbsp Salt
2 TABLESPOONS demerara sugar
1 TEASPOON Chili Flakes
1-2 TEASPOONS Chilli powder
1 TABLESPOON Chipotle pepper sauce
2 Protein (size M)
baking paper

Directions

1
Spread nuts and seeds in the fat pan of the oven. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 15 minutes
2
Wash the rosemary, shake dry, pluck the needles from the twigs and chop. Mix 1 tablespoon salt, 1 tablespoon sugar and rosemary
3
For the barbeque mixture, mix 1 tablespoon of salt, 1 tablespoon of sugar, chilli flakes, chilli powder and pepper sauce
4
Beat the egg whites with the whisks of the hand mixer until stiff. Halve the egg whites and fold in one spice mixture each
5
Mix half of the nut and kernel mixture with the rosemary and egg whites, the other half with the barbecue egg whites. Line a baking tray with baking paper. Spread the nut mixes one after the other on a baking tray lined with baking paper and roast for another 15 minutes at the same temperature, let it cool down. Let the finished nuts cool down and pack them as airtight as possible
6
Waiting time approx. 1 hour. Per bag approx. 2430 kJ, 580 kcal. E 16 g, F 52 g, KH 12 g