Spiced nuts recipe

  • Makes 8 cones
  • 5 mins to prepare and 10 mins to cook
  • 719 calories / serving
  • Freezable
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Spiced nuts HERO

Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Tip all the nuts and seeds into a large bowl and drizzle over the olive oil and honey. Add the salt and spices and a generous grinding of black pepper. Mix well to evenly coat the nuts in the spices. Tip the mixture out on to a large baking tray and spread level.

Roast on the middle shelf of the preheated oven for about 10 minutes, stirring the mixture regularly so that it browns evenly. When the nuts are golden, remove from the oven and allow to cool before packaging into paper cones to serve.

These nuts will keep for 3 days in an airtight box.

See more Party recipes

Gifts from the Kitchen: 100 Irresistible Homemade Presents for Every Occasion by Annie Rigg, published by Kyle Cathie. Recipes and ideas for every season and occasion - from candied almonds and Chinese fortune cookies to slow-roasted tomatoes and macaroons. 

  • Ingredients

  • 750g mixed nuts (Brazils, walnuts, pecans, almonds, cashews, peanuts and macadamias)
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 2tbsp olive oil
  • 2tbsp clear honey
  • 2tsp sea salt flakes
  • 2tsp ground cumin
  • 11/2tsp paprika
  • 1tsp celery salt
  • Energy 2970kj 719kcal 36%
  • Fat 67g 95%
  • Saturates 10g 48%
  • Sugars 7g 7%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 12.2g Protein 17.8g Fibre 7.5g


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