Soy Spiced Nuts

Vegan

Prep: 5 mins Cooks: 25 mins

Ingredients (Serves 4)

Metric

Imperial

100 g 3.5 oz pecans
100 g 3.5 oz cashews
100 g 3.5 oz almonds
1 tsp 1 tsp fennel seeds
2 tsp 2 tsp brown sugaroptional
2-3 tbsp 2-3 tbsp dark soy sauce
100 g 3.5 oz pumpkin seeds
3 tbsp 3 tbsp sesame oil
1 1 star anise
3 3 clove
1 1 cinnamon stick

Snack

An easy recipe to jazz up nuts and seeds as an everyday high protein and high fibre snack.

Prep: 5 mins Cooks: 25 mins

Ingredients (Serves 4)

Metric

Imperial

100 g 3.5 oz pecans
100 g 3.5 oz cashews
100 g 3.5 oz almonds
1 tsp 1 tsp fennel seeds
2 tsp 2 tsp brown sugaroptional
2-3 tbsp 2-3 tbsp dark soy sauce
100 g 3.5 oz pumpkin seeds
3 tbsp 3 tbsp sesame oil
1 1 star anise
3 3 clove
1 1 cinnamon stick

Preheat the oven to 160°C (140°C fan) and gather your ingredients.

Gently heat the sesame oil in a non-stick pan and fry the star anise, cloves, cinnamon stick and fennel seeds for 30 seconds or until fragrant.

Remove from the heat and add the brown sugar and soy sauce.

Spread the nuts evenly on a non-stick baking tray and pour over the sauce. Stir through the nuts with tongs, then bake for 20 minutes, tossing a few times during cooking to make sure the nuts are coated properly in the soy and sesame mixture, and until the nuts are evenly toasted.