Two types of spice nuts

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Spread whole nuts and kernels in the fat pan (32 x 39 cm). Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 15 minutes.

2. 2

   For the rosemary nuts, wash the rosemary, shake dry, pluck off the needles and chop. Mix with 1 tablespoon salt and 1 tablespoon sugar. Beat 1 egg white until stiff and fold in the rosemary mixture.

3. 3

   For the barbecue nuts, mix 1 tablespoon salt, 1 tablespoon sugar, chilli powder and barbecue sauce. Beat 1 egg white until stiff and fold in the barbecue mixture.

4. 4

   In each case 1⁄2 Mix the nut kernel mixture with the rosemary or barbecue beaten egg whites. Spread each nut mixture on a baking tray lined with baking paper and roast for another 15 minutes at the same temperature.

5. 5

   Let it cool down. Pack nuts as airtight as possible.