If you’re looking for a festive snack or an easy homemade gift, these spicy nuts are a great option.
They’re perfect to serve at a drinks or cocktail party or just for snacking at home. They really are a great little snack to make.
These spicy nuts only take a few minutes to mix together and 20 minutes to bake, so perfect if you need something quick or last-minute.
Once baked, they stick together in lovely clusters – so you get lots of different flavours in one bite!
The recipe is also very flexible. Play around with flavours and which nuts and seeds you use, to suit your own personal tastes.
Are spicy nuts easy to make at home?
Yes definitely. You simply take the mix of nuts and seeds you are using – I used pecans, cashews, pumpkin and sesame seeds – add in some spices and herbs and drizzle with maple syrup. Bake them for 20 minutes and leave to cool.
Once roasted, they are sticky, salty, spicy and sweet!
They will form small clusters and you can serve like that. Alternatively, break apart and serve as individual roasted nuts.
What equipment do you need to make spicy nuts at home?
Very little! Just a baking tray and a bowl to mix them in. It’s a super simple recipe, with minimal equipment.
How long do the spicy nuts last for?
In my house, not very long! But if you want to make in advance they will last for a couple of weeks in a sealed jar. Just keep them in a cool place, out of direct sunlight.
What Ingredients do you need to make these spicy nuts
- Pecans
- Cashews
- Pumpkin seeds
- Sesame seeds
- Dried rosemary
- Chilli powder
- Sea salt
- Maple syrup
Pecans
They are a great source of healthy fats, particularly monounsaturated fats. Pecans are also high in fibre, which will help with your digestion, and contain key vitamins and minerals such as vitamin E, magnesium, and zinc.
Cashews
Cashews are a great source of copper as well as magnesium. If they aren’t your favourite – they can be swapped for another nut or seed.
Pumpkin seeds
They are rich in healthy fats, protein, and a variety of essential minerals like magnesium, zinc, and iron. They are also a good source of antioxidants, including vitamin E. In addition, they have quite a high fibre content.
Sesame seeds
I like to use a combination of white and black sesame seeds. Both are great sources of plant-based calcium.
Dried rosemary and chilli powder
The combination of rosemary and chilli is fantastic. You get a hit of heat from the chilli plus the subtle flavour and scent of the rosemary. However, if you prefer, you can leave either of them out or replace with other herbs or spices.
Sea salt
I use a natural sea salt in my kitchen, rather than table salt. Most sea salts are minimally processed and retain trace minerals. Table salt can be heavily processed and often includes additives.
Maple Syrup
A natural sweetener, maple syrup adds just the right amount of sweetness to these nuts. It’s a good source of antioxidants and contains small amounts of essential minerals like manganese, zinc, and iron.
Storage and Shelf Life
Once they have cooled completely, transfer them to a jar. They will last for a couple of weeks in a sealed jar. Keep them in a cool place, out of direct sunlight.
Recipe Tips
Adjust the spice level: If you prefer a milder taste, reduce the amount of chilli powder or omit completely. For an extra kick, add a pinch of cayenne.
Keep an eye on them in the oven: Check them frequently and stir halfway through baking to ensure they brown evenly. They can burn easily, and every oven is different.
Experiment with swap: Try swapping for different nuts and seeds such as walnuts and sunflower seeds.
Line the baking tray: Use parchment paper or a silicone baking mat to prevent them sticking. The maple will really make the nuts sticky so it’s much easier to have a parchment paper lining.
Cool completely: Let the nuts cool completely before transferring them to a jar.
Try them for yourself and let me know what you think in the comments!
If you liked these spicy nuts, you might want to try these other snack options:
Spicy Nuts
Ingredients
- 1 cup pecans (100g)
- ½ cup pumpkin seeds (60g)
- 1 cup cashews (140g)
- 2 tbsp mixed sesame seeds
- Pinch sea salt
- ¼ tsp chilli powder
- ½ tsp dried rosemary
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 160C or 320F.
- Add the nuts and seeds to a lined baking dish and mix to combine. Add in the salt, chilli, rosemary and maple syrup and mix well to combine fully.
- Bake for 20 mins, mixing halfway through.
- Leave to cool fully before storing in jars.
Notes
- Stored in an airtight jar, they will last for up to 2 weeks.
- Don’t forget to line the baking dish – the nuts will stick!
- If you prefer less of a chilli hit – try swapping the chilli powder for smoked paprika.
- The recipe will fill 2 x 400g jars (about 3.5 cups of nuts).
- The nutritional info is based on a ¼ cup portion – the recipe makes about 14 servings.
0 Comments