The mild nuts are still bursting with umami thanks to the high quality soy sauce. The cumin and the Byadgi chilli give an Indian flavour.


Umami mixed and whole nuts – a taste of the east


For about six people with drinks


NB – none of the nuts you use in this recipe should be ready salted.


  • 300g/2 cups whole blanched almonds
  • 150g/1¼ cups whole macadamia nuts
  • 150g/1 cup whole brazil nuts
  • 150g/1¼ cups cashews
  • 4 tbsps rich, high quality soy sauce – go here to find out more about what to look for in soy sauce
  • ¼ tsp Byadgi chilli, or ½tsp bittersweet paprika
  • 1 tsp cumin


  1. Preheat the oven to 180°C.
  2. In a smallish roasting tray roast the cumin for about five minutes, then take out and put in a pestle and mortar.
  3. Empty the nuts into the roasting tray and roast for about ten minutes.
  4. Grind the cumin.
  5. Put the nuts in a medium sized mixing bowl. Add all the other ingredients, mix well, put the lot back into the roasting tray.
  6. Put back in the oven for five minutes. Stir.
  7. Give the nuts another five minutes, then remove, allow to cool, and serve.

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