Spiced and Caramelised Nuts and Seeds

Spiced and Caramelised Nuts and Seeds

In the fourth of our Make Your Own Christmas Gift series – we’ve made some seriously good Spiced and Caramelised Nuts and Seeds for you to make and gift. Perfect to serve with a Christmas drink or two.

This about makes 500g.




1 medium hot red chilli

2 sprigs rosemary

1/2tsp cumin seeds

½ tsp fennel seeds

100g Brazil nuts

100g hazelnuts

100 pecan halves

100g cashew nuts

50g pumpkin seeds

50g sunflower seeds

50g light muscovado

1 egg white, lightly beaten

2 garlic cloves, very finely chopped

¼ tsp cayenne

1tsp sea salt




sharp knife

baking tray

mortar and pestle

baking parchment

large mixing bowl



Preheat the oven to 130oC.

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. Store in a large airtight jar.