Current issue

Recipe of the day

Harbourside's Down the Islands cocktailHarbourside's Down the Islands cocktailHarbourside bar manager James Goggin will be making this delicious concoction when he represents New Zealand at the finals of the Angostura Global Cocktail challenge in Trinidad in 2014.

Sweet & salty nuts

by Fiona Smith | Cuisine issue #155
Serves: Makes 3 cupsI like to have some homemade spiced nuts on hand at Christmas - they're great to put out at a party or just serve when friends pop in.

3 cups mixed nuts
1 egg white
1⁄3 cup brown sugar
pinch of ground cloves, cayennepepper, allspice or mustardpowder (or use them all)
1 teaspoon flaky sea salt

Preheat the oven to 150°C. Spread the nuts over a baking tray in an even layer. Bake for 15-20 minutes, stirring occasionally, until the nuts are just smelling toasted. Allow to cool slightly.

Whisk the egg white a little in a bowl then add the cooled nuts and stir to coat them. Sprinkle the sugar and spices over the nuts and mix well to combine. Spread over a baking paper-lined baking tray and sprinkle with the salt. Bake for 25 minutes, stirring once. Allow to cool then serve or store in an airtight container.


Stuck for ideas for dinner?
Check your fridge, enter up to 4 items into the Meal Maker and we'll find recipes from our files containing those ingredients.

* Tip: If your search is unsuccessful, try entering fewer      ingredients

2014-2015 recipe index


Connect with cuisine

Visit Cuisine Magazine's profile on Pinterest.


Subscribe now



Digital Edition

Buy digital subscriptions - delivered via email
subscribe now »

Buy Cuisine's How To Cook app
buy now on the App Store»