Spiced Nuts

Published on 08 December 2017

A good nut mix goes a long way over the festive season. Feed short notice guests, enjoy with a cold beer while you’re waiting for the barbeque to heat up, or add to the Christmas table along with all the other traditional trimmings. Making your own custom mix is easy, even if you can’t eat nuts!

Here are two recipes to get you started. But don’t stop there – the flavour possibilities are endless. Try adding a little soy sauce, brown sugar and ginger for a teriyaki mix. Or some madras curry powder and chili for some Indian inspired fire. Maybe a little orange zest, honey and fennel seeds for a sweet, savoury and fragrant combination.

A custom nut mix also makes for a wonderful kris kringle, a gift for the host or a stocking stuffer for grown-ups. Just fill a glass jar with your delicious creation, finish with a square of festive coloured cloth over the lid and tie in place with some gold ribbon.


Chilli and Lime Spiced Nuts

Ingredients:

  •  1 cup each raw almonds, cashews macadamias, peanuts and pepitas
  • 2 tblsp sesame seeds
  • ¼ cup olive oil
  • ¼ cup fresh lime juice
  • 1 tsp chilli flakes
  • 2 tsp brown sugar
  • Salt and pepper to taste

Combine all ingredients in a large mixing bowl. Stir well until the nuts and pepitas are well coated in the oil, juice and spices.

Spread mix onto a large baking tray and toast in a moderate oven, 170 degrees, for 20-35 minutes, turning regularly until evenly browned.

Allow to cool before storing. This recipe makes a lovely stocking filler, party favour, kris kringle, or gift for a host.


Spiced Nuts without the Nuts

  • 2 cups each pepitas and sunflower seeds
  • 2 cans chickpeas, rinsed and drained
  • 1 tsp cayenne pepper
  • 1 tblsp smoked paprika
  • 2 tsp cumin seeds
  • 1 tblsp brown sugar
  • ¼ cup olive oil, plus another 1/8 cup
  • salt and pepper to taste

Combine pepitas and sunflower seeds in a large bowl.

In a separate bowl, combine the drained and rinsed chickpeas, ¼ cup of the olive oil, spices, salt and pepper. Stir well until well coated.

Spread over two lined baking trays and toast in a moderate oven for 30 minutes, turning regularly until lightly browned and crunchy.

Add the chickpeas to the seeds, pour over the 1/8 cup of olive oil and the brown sugar. Stir to combine. Place back onto the baking sheet and return to the oven to toast, turning regularly until lightly browned.

Allow to cool before storing.