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Toss hazelnuts in the egg white. Place the dry ingredients in a paper bag and mix. Put the nuts in the spice bag and shake the bag to coat the nuts. Remove excess spices and place the nuts on a baking tray. Bake in a slow oven for about 20 minutes.
Adapted from Nut Cuisine by the Australian Nutgrower Journal.
1070kJ energy, 6g protein, 23g total fat, 1g saturated fat, 8g total carbohydrates, 4g dietary fibre