Chilli-spiced nuts

SERVES: 10 TIME TO MAKE: Less than 15 minutes

Nuts provide an excellent source of vitamin E, Zinc and other essential nutrients. Their fat is largely polyunstaurated, so a handful a day is thoroughly recommended for good health. They will keep well in an airtight container for up to two weeks. For a healthier option, add less salt.




  • 1 tsp PnP Finest extra-virgin olive oil, or use canola / avocado oil
  • 4 packets assorted nuts, (100g each)
  • 1 packet pumpkin seeds, (100g)
  • 2 tsp chilli flakes
  • 2 tsp sea salt and black pepper
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp PnP ground coriander


  • Preheat oven 200ÂșC.
  • Toss all ingredients together and place on 2 baking trays.
  • Bake for about 6 minutes or until roasted and aromatic.
  • Set aside to cool before serving.

More good ideas

  • Chop leftover nuts and toss through a salad of baby spinach, parmesan shavings and crispy bacon.
  • Pulse a handful of spiced nuts in a blender until roughly chopped and serve with olive oil and crusty bread for dunking.
  • Replace the herbs and spices with a generous dollop of curry paste.