Roasted Chilli & Rosemary Nuts

Roasted Chilli & Rosemary Nuts


  • 2 cups mixed nuts (we chose peanuts, walnuts, brazil, almonds, pistachio and cashew)
  • 1 egg white
  • 2 teaspoons flakey sea salt
  • 2 teaspoons caster sugar
  • 2 teaspoons chilli flakes
  • 2 teaspoons finely chopped rosemary
Take your nuts to the next level with herbs and spice! Makes 2 cups

A great pairing with Macs Interstate APA – American highways criss-cross to get truckloads of Mosaic and Citra hops to send to New Zealand to create this pale ale with the iconic pine and grapefruit flavours of the US of A.

  1. Pre-heat oven to 180°C and line a baking tray with cooking paper.
  2. Whisk the egg white until fluffy and white. In a separate bowl combine the salt, sugar, chilli and rosemary.
  3. Toss the nuts in the egg white to moisten, then toss them in the seasoning to coat evenly.
  4. Spread out in a single layer on the lined tray and bake for 10-15 minutes until toasted and just golden.
  5. Allow to cool completely and harden before storing in an air-tight jar.

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