Spicy nuts

Double or triple the quantities: you'll easily get hooked.

Serves six to eight


  • 100g cashew nuts
  • 100g macadamia nuts
  • 120g pecan nuts
  • 60g whole almonds (skin on)
  • 80g pumpkin seeds
  • 1 tbsp sunflower seeds
  • 2 tbsp nigella seeds 
  • 3 tbsp sunflower oil
  • 2 tbsp honey
  • 1 tsp fine salt
  • 2 sprigs rosemary, leaves picked
  • 2 tsp coarsely ground black pepper
  • 2 tsp cayenne


  1. Preheat the oven to 170C/325F/gas mark 3. Scatter all the ingredients bar the pepper and cayenne in a roasting tray. Roast for 15-17 minutes, stirring occasionally, until the nuts turn dark brown. Remove, stir in the pepper and cayenne, and taste. Add salt if you like. Leave to cool in the tray, stirring from time to time. Once cool, transfer to an air-tight container.
SIMPLE 10 Ingredients
Tahini, Al Arz
OTK Hamper
Palestinian Olive Oil, Zaytoun