Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 593 kcal | 168 kcal |
| Protein | 20.8 g | 5.9 g |
| Fat | 52.9 g | 15 g |
| saturated | 6.3 g | 1.8 g |
| Carbohydrate | 10.4 g | 3 g |
| sugars | 2.7 g | 0.8 g |
| Fibre | 8 g | 2.3 g |
| Sodium | 976 mg | 277 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 410 g raw almonds, soaked overnight and dried
- 4 1/4 cups raw pumpkin seeds, soaked overnight and dried
- 4 1/4 cups raw sunflower seeds, soaked overnight and dried
- 3/4 cup low sodium soy sauce
- 3/4 cup olive oil
- 1 1/2 tablespoons garlic powder
- 2 3/4 tablespoons onion powder
- 2 teaspoons celery salt
- Pinch of cayenne pepper
Instructions
- Soak the nuts and seeds overnight if that has not been done already, then drain them properly. The soak softens the skins enough for a marinade to get past them instead of sitting on top.
- Stir the soy sauce and olive oil together first and beat them until they stop separating. Oil poured in by itself rises straight to the top and coats whichever nuts are nearest.
- Put the garlic, onion, celery salt and cayenne into the liquid rather than sprinkling them over the nuts. Dry powder dusted on top falls through the tray and scorches on the base of the machine.
- Turn the nuts and seeds through the mixture with your hands until everything is glossed. Almonds take the coating last, being the smoothest thing in the bowl.
- Use mesh liners. Pumpkin and sunflower seeds slip through an open tray and are light enough for the fan to move about.
- Dry at 43 °C for 18 hours. The run is long because the nuts went in waterlogged from their soak, not because the seasoning needs that time.
- Test a cooled almond: it should break with a snap and be white all through, with no translucent core. Seeds finish well before the almonds, so the almond is what decides.
- Cool the mix right down before jarring it, and eat it within a month. Nuts that have been soaked and dried again have had their skins opened up and go stale faster than nuts that were never wet.
