Spiced Nuts

Lightly spiced and toasted nuts make a tasty snack and are good for parties.

Select your favourite nuts or mix the odds and ends of packets you have lurking in the cupboard. Here I used Brazil nuts (I like their firm texture and they are visually a good addition to this selection), almonds (my favourite), cashew nuts, pecans and hazelnuts. (I roast the hazelnuts at 180 C/350 F/Gas 4 for 5 minutes to remove the skin.)

The nuts are toasted on the top of your stove using minimal oil, ie enough for the spices to adhere.

The quantities and spices below are a guide only. The chilli provides a hint heat as an after-taste which I like, although I am told I generally ‘overdo’ the chilli; see what you think.

Diets for which Spiced Nuts are suitable:

Diabetic, Diary Free, Fodmap*, Gluten Free, Paleo, Vegetarian and Vegan.


Preparation: 5 mins | Cooking: 5 mins | Serves: 1 1/2 cups

1 tbsp cumin seeds
2 tsp coriander seeds
1/4 tsp dried chilli
1/2 tbsp olive oil
250 gm (1 1/2 cups) nuts*
1 tsp salt


GRIND the cumin and coriander seeds and chilli with a pestle and mortar or spice grinder.
HEAT the oil to a medium heat in a small frying pan.
ADD the spices and toast for 1 minute.
ADD the nuts and stir for 2-3 minutes. (They will be coated in the spices and you will smell the fragrance of spice and lightly roasted nuts, though they will not brown.)
REMOVE from the heat and sprinkle with salt.
COOL and store.


– As a party snack.
– Gift wrap in cellophone wrap or bags.
-Store in airtight jar.


* Fodmap diet: avoid cashew and pistachio; and almonds and hazelnuts are acceptable in small quantities.

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