1 kg mixed nuts (we try to use the following, cashew, Brazil, macadamia, whole blanched almonds, hazelnuts and pistachio) but any combination will do.

2 tablespoons of icing sugar

1 tablespoon of sea salt

½ tablespoon of cracked or mignonette black pepper

1 teaspoon of the following spices, cumin, coriander, garam Marsala, mild curry powder, turmeric and smoked or raw paprika

½ teaspoon of chilli powder (optional but some like a bit of heat)

1 tablespoon of black onion seeds

1 tablespoon of sesame seeds black and white

1 tablespoon of powdered garlic

1 teaspoon of celery salt

1 tablespoon of yellow or black mustard seeds

3 tablespoons olive oil

Placing the nuts into the container whilst still hot will cause condensation which makes the nuts sticky and moist. Happy Cooking!