Christmas Crunch

Every year it's my job to make the spicy nut snacks. The family love them and neighbours and work mates do too. Here's the recipe if you want a festive feast.

250g raw shelled nuts (I make a few double batches, doing each type separately)
1/4 cup caster sugar
1 tablespoon light olive or vegetable oil
1 teaspoon salt
freshly ground black pepper
pinch paprika
1 to 1 1/2 teaspoons ground cumin
pinch ground coriander
1/4 teaspoon curry powder

Preheat oven to 160 degrees celcius
Blanch nuts in boiling water for a minute and toss with sugar and oil, and leave to stand for a few minutes.
Put nuts in a single layer on baking tray lined with baking paper, and bake, turning every 5-10 minutes until they are brown and crispy, about 25-30 minutes (different nuts take different times, so keep checking).
While nuts are toasting, mix all the remaining ingredients in a large bowl and when the nuts are done, tip into the bowl and mix well so they are all lightly coated. Spread out in a single layer on baking paper to cool. Once completely cool, store in an airtight container (they will go soft if they are stored while still warm). They will keep well for up to a week (if they last that long!!)