These nuts were a huge hit at a local school night market in Sydney; they are deliciously spicy with just the right amount of heat. So keep them in mind for your next fete or picnic.

500 g





Skill level

Average: 3.7 (12 votes)


  • 1 egg white
  • ¼ cup raw sugar
  • 1 tsp garam masala
  • 1 tsp chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garlic powder
  • ¼ tsp ground turmeric
  • 2 tsp sea salt flakes
  • 500 g mixed raw nuts (e.g. cashews, pecan, macadamia, pistachios, walnuts, hazelnuts, peanuts)
  • ¼ cup peptias (pumpkin seeds)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 150ºC (300ºF). Place the egg white into a large mixing bowl and whisk until foamy.

Add the sugar, spices, garlic powder and salt to the egg whites and whisk through.

Add the nuts and pepitas to the egg white and spice mixture, mix well to ensure that all of the nuts are thoroughly coated.

Spread the nut mixture onto large, lined baking trays and spread out so that the nuts are in a single layer.

Bake for 15 minutes, remove the trays from the oven and reduce the oven to 125ºC (250ºF). Stir the nuts to break them up and return to the oven for another 10 minutes until the nuts are golden brown. Carefully watch for the last 5 minutes so that the nuts don’t burn.

Remove from the oven and allow to cool on the trays. Once cold break up the nuts and store in an airtight container for 2 weeks.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.