In a large bowl mix together 2 teaspoons five spice powder, 1 ½ teaspoons sea salt, 1 tablespoon caster sugar.
2.
Heat 2 tablespoons of light olive oil in a heavy-based non stick frypan over a medium heat. Add 1 ½ cups Lucky Californian Walnuts and sprinkle over ¼ cup caster sugar.
3.
Cook the nuts while tossing constantly and watching carefully, until golden and the sugar begins to caramelise. Immediately remove from the heat and transfer the nuts to the spice mix.
4.
Toss to coat the nuts well and set aside to cool. Store in an airtight container for up to one week.
Soy and Cumin Seeds and Nuts:
1.
Heat 1 tablespoon of olive oil in a non-stick frying pan over a medium heat.
2.
Add ½ cup each of Lucky Sunflower Kernels, Slivered Almonds and Pepitas and stir to combine.
3.
Add 1 teaspoon ground cumin and ¼ teaspoon turmeric, and stir for 3-4 minutes to toast the seeds.
4.
When you hear the pepitas begin to pop the seeds are ready, then add ¼ cup soy sauce, stirring continuously until liquid has evaporated (about 35 seconds).
5.
Eat warm or cool. These are best eaten the same day.
Indian Spice Mix:
1.
In a large bowl mix together 1 teaspoon each of ground cumin, ground coriander, garam masala, turmeric and fennel seeds, ½ teaspoon sweet paprika and 2 tablespoons peanut oil.
2.
Stir in 1 cup each of Lucky Brazil Nuts, Cashews and Blanched Almonds to coat in spice mixture.
3.
Spread nut mixture evenly on a baking tray lined with baking paper. Bake at 180°C for 15 minutes, stirring the nuts twice during cooking.
4.
Transfer to a paper towel lined bowl and sprinkle with sea salt.
5.
Eat warm or cool. These are best eaten the same day.
