Spiced Nuts and Seeds

This recipe will make a large amount and are perfect for gatherings. They keep well, but they won’t last long once shared at a party. Feel free to use different nuts if the selection here is not to your liking, just make sure the total weight remains the same. if cooking up a batch doesn’t appeal then you can always order a packet or two from our Online Shop!


Preheat the oven to 130ºC/265ºF/gas mark 3/4

Deseed and chop the chilli very finely. Pick the leaves from the rosemary and chop.

Toast the cumin and fennel seeds on a baking tray in the oven for 10 minutes. Crush in a mortar and pestle.

Line a baking tray with baking parchment


Mix everything together in a large mixing bowl, spread out on the prepared baking tray and roast in the centre of the oven for one hour. Make sure you stir them every 20 minutes or so, to avoid scorching.

Remove when the nuts are deep golden brown. While they cool, stir them from time to time so they don’t stick together. Once cooled, free free to bash them to break them up.

Store in a large airtight jar.


Makes just over 500g

1 medium hot red chilli
2 sprigs of rosemary
1/2 tsp each cumin and fennel seeds
100g Brazil nuts
100g hazelnuts
100g pecan nuts
100g cashew nuts
50g pumpkin seeds
50g sunflower seeds
50g light muscovado sugar
1 egg white, lightly beaten
2 garlic cloves, very finely chopped
1/4 tsp cayenne pepper
1 tsp salt


sharp knife and chopping board
baking tray
mortar and pestle
baking parchment
large mixing bowl