Roast your own sweet and spicy mixed nuts

Alice Zaslavsky is the host of "A Bite To Eat with Alice," which airs at 6 pm on ABC TV and is also available on ABC iview. Alice is also a resident culinary reporter for ABC News Breakfast and ABC Radio, a food literacy advocate, a best-selling cookbook author, and the creator of Phenomenom, a free digital tool designed to help teachers incorporate more vegetables into their curriculum.

Program host and broadcaster Osher Gunsberg joined Alice in her kitchen, where she quickly prepared a healthy (and vegan!) snack for him. This recipe is from "A Bite To Eat with Alice," the new evening cooking program airing on ABC iview and at 6 pm on ABC TV.

The ingredients for this snack include: 400g (1 can) of cannellini beans, rinsed and drained; 1 cup (160g) of raw almonds; 1 cup (160g) of raw cashews; 2 tablespoons of olive oil; 1 teaspoon of apple cider vinegar; ¼ cup of soy sauce; 1 teaspoon of mild Madras curry powder; 1 tablespoon of maple syrup; ½ teaspoon of onion powder; ½ teaspoon of garlic powder; ½ teaspoon of cumin; ¼ teaspoon of chili powder; and a pinch of black pepper.

Instructions: First, preheat the oven to 160°C (fan-forced) or 180°C (conventional). Line a shallow baking tray with baking paper. Place the drained cannellini beans on kitchen paper to dry. Then, put the dried beans and nuts into a bowl, add the olive oil, vinegar, soy sauce, and curry powder, quickly mix well, and then spread them out on the baking tray, ensuring they are not touching each other. Bake in the oven for 20-30 minutes, turning every 5 minutes or so, until the liquid has evaporated, the nuts are toasted, and the beans are dry. In a large bowl, combine the maple syrup and the remaining spices. When the nuts and beans are removed from the oven while still hot, pour them into the spice mixture and mix well, taste, then return them to the baking tray, turn off the oven, and let them cool in the oven. Once cooled, store in an airtight container and best consumed within a few days.