• 1 egg white
  • 2 tbsp Marmite
  • 2 tbsp light brown sugar
  • 75g whole almonds
  • 75g cashew nuts
  • 50g pecan nuts
  • 75g pumpkin seeds
  • 25g sunflower seeds
  • 2 tbsp sesame seeds
  • 1 tsp ground coriander
  • 1/2 tsp ground cayene
  • 1/4 tsp chilli flakes


  • STEP 1

    Heat the oven to 180C/fan 160C /gas 3. Mix the egg white into the Marmite to loosen, followed by the sugar.

  • STEP 2

    Tip all the nuts and seeds into a big mixing bowl, add the Marmite mixture and toss together so that everything is coated evenly.

  • STEP 3

    Spread the nuts and seeds between 1-2 baking trays and roast in the oven for 10 minutes.

  • STEP 4

    Sprinkle over the coriander, cayenne and chilli, then give the nuts a good mix and put back into the oven for another 5 minutes. Give the nuts a second stir and, if they’re golden brown, sticky and toasted, remove from the oven. If not, pop them back in for another 5 minutes. Leave the nuts and seeds to cool on the trays, stirring every now and then so they crisp evenly. They’ll keep for a couple of weeks in an airtight container.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating