Spiced Mixed Nuts

Sometimes a bowl of these in the middle of a table at a drinks reception is just enough.


  • 350 g mixed nuts (cashew, peanuts, walnuts, pine nuts, hazelnuts etc)
  • ½ teaspoon cayenne pepper
  • ½ teaspoon rock salt
  • ½ teaspoon ground cumin


  1. Heat a large pan. Dry roast the nuts on the pan for 2-3 minutes, stirring constantly to ensure that they don’t burn.
  2. Put the nuts into a bowl combine with the cayenne pepper, rock salt and cumin.
  3. Shake around to ensure they are all coated and then serve as required or store in an air tight container for 2-3 weeks.


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