A favourite Casa Rosada nibble and the perfect accompaniment to an aperitif.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
1 teaspoon chilli flakes
1/4 teaspoon fennel seeds
1/2 teaspoon black peppercorns
2 Tablespoons light brown sugar350g( 11oz) mixed nuts. pecans,cashews,peanuts, macadamias, brazils
Preheat the oven to 160C(315F). Place all the spices in a spice grinder or blender and grind to a fine powder.Transfer this spice blend to a large bowl and mix thoroughly with the brown sugar nuts and 2 teaspoons of sea salt. add the Olive oil, mix well and place on a large roasting tray. Bake for 10-15 minutes, stirring occasionally, until the nuts have coloured a little.Allow to cool. Store in an airtight container until ready to serve.
Makes 350g(11oz)but the quantity can be doubled,if you planning a party.