sharing recipes from one generation to the next
When we were planning our relocation to Brisbane a few years ago, well meaning friends cautioned us about the difficulty of connecting socially in a new locality, even going as far as to suggest we join a special interest group simply to meet people.
We took their advice, made plenty of acquaintances, but no friends, then as luck would have it, our Body Corporate held a Christmas get together in 2016 and thinking it would be good to meet our neighbours, along we went.
Who knew it was so common for “empty nesters” to down size and relocate, often across the country, to be near family? We met five like minded couples that day, all relocated from interstate, all starting afresh. As it turns out our common choice of home has been the catalyst for friendship.
Aside from passing in the corridor and special event driven nights, we try and get together every other week to have a meal and a few drinks but if all else fails, late Sunday arvo once a month we get together to catch up with each other’s gossip.
Drinks require nibbles and while I won’t attempt to top Patrick’s retro party pineapple spiked with cheese, cabana and coloured pickled onions, I do aim to add a wow factor to the humble bowl of nuts I contribute. These delicious spice coated nuts with a satisfying toasty crunch have just the right amount of chilli to help an icy cold beer go down.
My recipe for Crunchy Spice Coated Nuts is simple to make, addictive to eat and the leftovers store well. I choose to create my own mix of nuts, the absence of peanuts putting them into the deluxe category, but then, these are no ordinary beer nuts.
This is a mash up of two recipes, Spiced Nuts by sourdough guru Celia @ Fig Jam and Lime Cordial and from “Fresh India” The Queens Bombay Nuts by Meera Sodha, both which I love.
Crunchy Spice Coated Nuts
500g mixed unsalted raw nuts. (I used brazils, pecans, almonds, hazels, macadamias and cashews)
1 egg white
2 tablespoons brown sugar
1 tablespoon sea salt flakes
2 tablespoons besan (chick pea flour)
1/2 teaspoon turmeric
1 teaspoon ground cumin
2 teaspoons Turkish chilli flakes ( I chose Turkish chilli for it’s well rounded flavour)
1 teaspoon garam masala
Preheat the oven to 160C and line an ovenproof tray with baking paper.
Whisk the egg white until frothy then whisk through the dry ingredients.
Pour the spiced egg white onto the nuts and stir them well so the nuts are thoroughly coated.
Tip the nuts onto the oven tray and spread them into one single layer.
Roast the nuts for 15 minutes then remove the tray from the oven and use a metal spatula to flip them over and break up the clumps.
Return the nuts to the oven for a further 15 minutes.
Cool before eating.
The coating and nuts with crisp as they cool.
Store in an airtight container.