Toasted spiced nuts for salads

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smoky chilli nut and spice mix

I make up around 2-3 cups of this mixture at a time and  keep stored in an air tight container. There is no fixed formula, just use the nuts  you like best. They are so  versatile,  adding  that little extra crunch and spicy savoury taste to so many dishes, especially salads.

Here are few   of the ways I have used these  spicy nuts and seeds.
fennel salad with chilli nut mixturesummer greens with spicy nuts

Spices used in this recipe


  1. Heat a large  frying pan  to a moderate  heat. Add all the spices  and lightly toast for 2 min.  Add the dried  pomegranate seeds first. They are slightly sticky and the  dry spices will coat them and prevent them sticking to the other seeds.
    Add the remaining ingredients, stirring often and  making sure  not to burn the spices or seeds. This should only take a few minutes. Remove the  seeds and spices from the pan and allow to cool before placing in an airtight container. They should last several weeks. If they do appear to go stale then  simply lightly toast again before serving.


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