These Nut Recipes can be made up to 1 day ahead and can be stored in an airtight container.  Great for a healthy snack or for entertaining.

SPICED HONEY SOY NUTS
1 ½ cups raw macadamia nuts
1 ½ cups raw cashews
1 cup natural almonds
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon ground cumin
½ teaspoon chilli powder (or to taste)
½ teaspoon sweet paprika
Preheat oven to 180°C. Place the combined nuts on a large baking tray. Bake for 15 minutes or until golden. Meanwhile, combine the soy sauce, honey, sesame oil, cumin, chilli powder and paprika in a large bowl. Add the warm nuts to the mixture. Stir to coat. Spread the nut mixture over the baking tray. Bake in oven for 3-5 minutes or until dry to touch. Set aside on the tray to cool completely. Transfer to serving bowls and serve.

HONEY ROAST PECANS
2 cups pecans   
½ teaspoon cinnamon
1 ½ tablespoons maple syrup 
1 tablespoon honey
Preheat oven to 180°C. Line a tray with baking paper. Mix the cinnamon, syrup and honey together. Add the pecans & stir well. Pour out the mix onto the lined tray and spread the pecans out. Bake for 25 minutes, stirring every 10 minutes.

SPICY PAPRIKA NUTS
2 egg whites    
3 teaspoons sea salt
2 teaspoons sweet paprika  
½ teaspoon chilli powder (or to taste)
1 tablespoon caster sugar
500g unsalted nuts (cashews, macadamias, almonds, peanut, pecans)
Preheat oven to 150°C. Line a baking tray with baking paper. Whisk egg whites in a bowl until frothy. Add salt, paprika, chilli (if using) and sugar. Stir to combine. Stir in nuts. Spread nuts, in a single layer, on prepared tray. Bake, stirring occasionally, for 15 minutes or until almost dry. Remove from oven. Cool completely on tray.