These nuts are seasoned with warming blend of five spice — cinnamon, star anise, clove, fennel and pepper — the smell Christmas. Salty, sweet and fragrant, these nuts are a perfects partner for festive drinks.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C.
Put the butter in a tray and pop it in the oven to melt as it preheats — keep a close eye on it to make sure it doesn't burn.
Remove the tray form the oven and add the nuts, and toss in the butter until fully coated. Roast in the oven for 5 minutes, then mix in the five spice, cayenne pepper, ginger, lemon juice, salt and roast for a further 5-10 minutes until golden and fragrant — keep a close eye as they can burn easily.
Allow to cool and store in an airtight container for up to 6 months.
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