Pre-packaged nuts have their place, but it’s also easy and satisfying to make your own. These chilli-lime nuts are moreish pre-dinner nibbles that go great as part of a cheese plate with beer or wine.

Chilli-lime nuts Recipe


zest and juice from 2 limes (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
3 tsp salt flakes (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
3 tbsp brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
2 tsp cayenne pepper (Green Valley Spices, Stalls 36-40, B Shed)
2 egg whites (Broad’s Free Range Poultry, Shop 9, Meat Hall)
4 cups mixed nuts, such as cashews, walnuts, pecans and almonds (Nut Trek, Shop 55-56, Dairy Hall)


Preheat oven to 180°C and line a baking tray with baking paper.

In a bowl, use the back of a wooden spoon to crush the lime zest and salt until it forms a paste.

Add the brown sugar and cayenne and stir well to combine. Whisk in the egg whites, then add the nuts and mix thoroughly to ensure they are well coated.

Place nuts in a layer on the prepared tray and bake for around 15 minutes or until they are a light golden-brown.

Remove nuts from the oven and sprinkle all over with lime juice, then return to the oven for a further 2 minutes.

Allow to cool before serving.