Sweet & Spicy Nuts

A delicious combination of crunchy roasted nuts and the wonderful flavours of maple syrup, cayenne, rosemary and nigella seeds. These spiced nuts are the perfect fingerfood snack for parties and make great gifts.

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: jars

Ingredients

2 ½ cups (240 g) mixed nuts cashews, pecans, peanuts, almonds etc...
½ cup (70 g) pumpkin seeds also known as pepitas
1 tbsp nigella seeds
3 tbsp vegetable oil
2 tbsp maple syrup
1 tsp sea salt
2 tsp black pepper
1 tsp dried rosemary
1-2 tsp cayenne pepper depending on preference

Instructions

Preheat oven to fan 170°C (340°F).
Stir well to combine all ingredients in a mixing bowl.
Spread out the nuts on a lined baking tray.
Roast for 15-18 minutes, until the nuts are golden brown. Stir halfway through for even roasting.
Leave the nuts to cool on the tray and stir occasionally so they stay separate.
Store in an airtight container or glass jars.

Notes

This is the balance of spicy vs sweet that we like. Do feel free to increase the syrup for a sweeter result, or up the spice level for more heat. You can also season them to taste.

Store in an airtight jar. They will keep for up to 2 weeks, possibly longer, but we always eat them sooner!

This recipe is adapted and veganised from Ottolenghi’s Spicy Nuts.

Nutrition

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