Easy Spiced Nuts with Chilli
These easy Spiced Nuts are roasted in the oven with cumin, turmeric, brown sugar, soy sauce and lots of chilli. This recipe is based on one for Spiced Nuts in Sarah Raven’s brilliant Complete Christmas. However, I’ve changed the spices a bit, upped the chilli and substituted some of the other ingredients to make my recipe vegan.
I always need to have some kind of nibble when I have a glass of wine or other alcoholic drink. Sometimes, I go for crisps, sometimes olives or cheese biscuits, but my all-time favourite snack is nuts. This recipe for Spiced Nuts is fantastic because it combines a big hit of chilli, which I love, with the umami of the soy sauce, a hint of sweetness from the sugar and the based note of the spices. You can add extra salt when the nuts have been roasted but, in my view, this is not necessary due to the use of the soy sauce.
If you have only every eaten ready-roasted, salted nuts, I strongly encourage you to try roasting your own. It is so easy to do and means that the nuts are seriously crunchy and delicious. Also, like these Spice Nuts, you can add the flavourings that you love and control the amount of salt.Print
- 225 g mixed nuts (cashews, almonds, walnuts, peanuts, pecans)
- 1 tablespoon vegetable oil
- 1 teaspoon chilli flakes
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 tablespoons dark brown sugar
- 1 tablespoon soy sauce
- Salt (optional)
- Set your oven to 180 C or Gas Mark 4.
- Put all ingredients, except the salt, in a large bowl and mix to combine.
- Then pour the coated nuts onto a baking tray.
- Bake in the oven for 10 minutes until the nuts are starting to brown.
- Remove from the oven and place the nuts in an uncovered bowl to cool. The soy sauce gives the nuts a salty taste. However, if you wish, you can add extra salt at this stage.
- The nuts will keep for several weeks in an air-tight container.
Keywords: nuts, spices, chilli, nibbles