These spiced nuts are very moreish. I made them in large quantities last Christmas, and they were incredibly popular – we actually had friends ringing to ask for more!
They’re based on a recipe by Hugh Fearnley-Whittingstall and are very easy to make, with the advantage of not requiring any added fat. A lonely egg white leftover from last night’s dinner inspired me to make a fresh batch.
- 500g (about 4 cups) mixed nuts – I used Brazil nuts, walnuts and almonds
- 1 egg white
- 25g (about 2 US tablespoons) brown sugar
- 2 teaspoons Maldon or kosher salt flakes or 1 teaspoon fine sea salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chilli powder or cayenne pepper – I used chipotle powder
Note: I’ve added approximate imperial measures for my friends in the US. This isn’t an overly precise recipe and you could use what you have on hand, although I have found the above combination of spices particularly appealing.
1. Preheat oven to 160C/325F with fan. Line a large baking tray with a sheet of parchment paper.
2. In a large mixing bowl, whisk the egg white until foamy, then whisk in all the other ingredients except the nuts. Add the nuts, and stir well to coat completely in the spice mix.
3. Tip the nuts onto the lined tray and spread them out into a single layer. Bake for 15 minutes, then remove the tray from the oven and stir the nuts to unstick them from the paper and break up any clumps. Don’t burn yourself!
4. Return the tray to the oven for another 5 – 7 minutes, until golden brown. Allow the nuts to cool on the tray, during which time they’ll harden up and go crunchy. If you like, you could sprinkle over extra salt at this point. Once the nuts are completely cool, store in an airtight container for up to three weeks.
Fig Jam and Lime Cordial 
Goody, something tasty for my new low cholesterol diet, particularly if I stick to the walnut version… but they look so wonderful, I may still eat more than I should in one sitting.
Roz, I think all nuts are supposed to be good for you, aren’t they? I remember almonds being a declared a superfood in recent times. But I agree with you – these are just a little too easy to eat! :)
A fab recipe! Nuts are not only for Christmas after all and you remind me that I have a bag of cashew nuts waiting for the HFW treatment in the cupboard…. :)
Speaking of nuts, can’t remember if you like the date/walnut combo, if you do there is a fabulous in-the-saucepan cake that Dan’s just come up with here – with a great twist on the icing too! http://www.danlepard.com/forum/viewtopic.php?f=7&t=2857#p18650
I’ll have a look, Jo, thanks! And thank you twice – it was you that sent me this nut recipe all those months ago! :)
Celia,
these nuts sound delicious.
we have patrick’s 21st party coming up and I think these would be a big hit. must try them this week,
thanks diana
Di, I’ll have some for you to try when you pop over today! :)
Celia xx
These look fantastic, and perfect to serve as nibbles before our Mother’s Day roast this weekend. Thanks!
Our usual mixed nut recipe involves fresh rosemary and brown sugar, so I’m excited to try these.
I’ve made them for Mother’s Day too, Jade! :)
I love spiced nuts. These look great. The perfect day to have the waft of slowly roasted spiced nut coming down the hall :-)
They look great! Have you tried Nigella’s Union Bar Spiced Nuts? They’re similarly moreish. My dad asks for them every year for Christmas lol
Oooh no, are they on your site, Lorraine? I’ll go hunting…
CHFG, I’m hiding in my office, trying to stop myself nibbling on them.. :)
Hmmm, these sound gooood. Another good use for egg whites. I’m going to need some more recipes for the yolks soon. I might give them a go.
Now I just happen to have been given a bag of mixed nuts – I wonder!
[…] One thing is for sure, we will need sustenance to get through this. Maybe time to make a bowl of these spiced […]
what a great snack! i’ve never made them using cumin before, it will be a whole new thing!
Dana, the original recipe also had 1/4 tsp five spice powder in it, which I left out of mine – I’m not a huge fan of the blend.
Celia – made these today – they are sensational! thank you!
Fantastic Melissa, thanks for letting me know! :)