Page 125 - The Australian Womens Weekly Food

HONEY SOY NUTS

PREP + COOK TIME 30 MINUTES MAKES 3½ CUPS
1¼ cups (150g) pecans
1 cup (150g) raw cashews
1 cup (160g) natural almonds
⅓ cup (65g) pepitas (pumpkin seeds)
⅓ cup (50g) sunflower seed kernels
1 tablespoon sesame seeds
1 tablespoon nigella seeds
1 teaspoon finely chopped
fresh rosemary
1 teaspoon cayenne pepper
1 teaspoon freshly ground
black pepper LEMON & CHILLI SALT
AND ORANGE &
½ teaspoon sea salt flakes
FENNEL SALT
¼ cup (90g) honey
2 tablespoons sunflower oil
1 tablespoon soy sauce LEMON&CHILLISALT ORANGE&FENNELSALT

PREP + COOK TIME 5 MINUTES (+ COOLING) PREP + COOK TIME 5 MINUTES (+ COOLING)
1 Preheat oven to 180°C/160°C
MAKES 1 CUP MAKES 1 CUP
fan. Line a large oven tray with
baking paper. 2 medium lemons (280g) 1 medium orange (240g)
2 Combine nuts, seeds, rosemary, 1 cup (125g) sea salt flakes 1 cup (125g) sea salt flakes
both the peppers and salt in a large 2 teaspoons dried oregano leaves 2 teaspoons fennel seeds
heatproof bowl. 2 teaspoons dried chilli flakes ½ teaspoon ground white pepper
3 Place honey, oil and soy sauce in a
small saucepan; stir over low heat for 1 Remove rind from lemons with 1 Remove rind from orange with
1 minute or until combined and honey a zester; or peel lemons thinly a zester; or, peel orange thinly
has thinned. Pour honey mixture over with a vegetable peeler, avoiding with a vegetable peeler, avoiding the
nut mixture; stir to combine. white pith. Cut rind into thin strips. white pith. Cut rind into thin strips.
4 Spread nut mixture on tray; 2 Combine rind with salt and 2 Combine rind with remaining
roast for 20 minutes, stirring halfway oregano in a medium frying pan; ingredients in a medium frying pan;
through cooking time, or until stir gently over low heat for 3 minutes stir over low heat for 3 minutes
cashews are golden in colour; cool. or until rind is dry. Remove from or until the rind is dry. Remove
the heat; stir in chilli. Cool. from the heat. Cool.

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