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Ingredients

  • 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

Method

  • 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.

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