Women's Weekly Food

ROSEMARY, ALMOND & PECAN MIXSift1½ cups (240g) icing sugar. Place 360g almondsand 270g pecans in a colander. Rinse under coldwater. Tip wet nuts onto oven trays, then sift icingsugar over. Add 1 tablespoon chopped rosemary,1 teaspoon sea salt flakes and ½ teaspoon ground blackpepper. Toss well. Tip onto trays. Roast as directed.SWEET&HOTCASHEWPEANUTMIXSift 1½ cups icing sugar. Place 375g cashewsand 315g peanuts in a colander. Rinse undercold water. Tip wet nuts onto trays. Stir in2 tablespoons sriracha (Thai hot chilli sauce).Sift icing sugar over. Add 1 teaspoon sea saltflakes. Toss well. Roast as directed.PEPITA, MACADAMIA&COCONUTMIXSift 1½ cups icing sugar.Place 315g raw macadamiahalves, 1 cup each pepitas (pumpkin seeds) andcoconut flakes in a colander. Rinse under coldwater. Tip wet mixture onto trays. Stir in 1 teaspoonvanilla extract. Sift icing sugar and ½ teaspoon finesalt over. Toss well. Roast as directed.DILL PICKLE NUTSUsing a mortar and pestle, crush 1 teaspoon eachcoriander seeds, yellow mustard seeds, whole blackpeppercorns, garlic salt and sea salt flakes. Combinein a bowl with 1 egg white and ¼ cup chopped dill.Stir in 375g unsalted raw cashews and315g unsalted raw peanuts. Tip ontotrays. Roast as directed.``````For each recipe, preheat oven to 180°C/160°C fan and line two oven trays with baking paper.Roast nut mixes on trays, stirring halfway, for 20 minutes or until browned.PREP + COOK TIME 30 MINUTES (+ COOLING) MAKES 5 CUPSDeck The Halls Drinks Party