While the cinnamon sugar amaretto almonds that appear over on The Design Files earlier this week are exceptionally tasty and addictive, this version of spiced nuts is a fierce contender for the title of biggest habit-forming nut mix around. I should know because my Dad has been making them for years and they never last long, especially with a cold beer or glass of white wine. I made them last Christmas as little gifts packaged in little glass containers. You can omit or increase the ground chilli depending on your likeness for heat. I highly recommend it though.

I’m always on the prowl for new nut mix recipes, so if you a good one, please fell free to link to it in the comments section below.

Indian-Spiced Nuts
Makes about 5 cups

100g Brazil nuts
150g almonds
150g cashews
100g walnuts
1 x 100g packet of fried noodles
1 egg white
2 tsp peanut oil
2 tsp ground cumin
2 tsp ground coriander
2 tsp garam masala
1 tsp sweet paprika
1 tsp fennel
1 tsp turmeric
1 tsp ground salt
¼ tsp ground hot chilli
80g raisins

Preheat oven to 180°C. Combine all the ingredients except the raisins in a bowl and stir well to combine thoroughly. Place in a large roasting tin and bake in the oven for 15 minutes, stirring every 5 minutes until the nuts are toasted and your kitchen is filled with the baked aroma of spices. Take out of the oven and add the raisins and toss to combine. Set aside to cool before packing in an airtight container.