Festive Spiced Walnuts

by Jess Elliott Dennison

Festive Spiced Walnuts

by Jess Elliott Dennison

I love having little snacks on hand for when friends pop in for a glass of wine and swap presents in the run up to Christmas. These slightly spicy but moreishly salty, sweet, crunchy nuts are brilliant to have up your sleeve!

You can make a larger batch if you like and keep them in a jar where they’ll stay fresh for up to 3 days. Of course, swap with different nuts if you fancy.

Recipe & Method


Festive spiced walnuts

60g (1/2 cup) hazelnuts

60g (1/2 cup) walnuts

60g (1/2 cup) pistachios

1 tablespoon avocado or coconut oil (you can also use cold-pressed rapeseed oil)

4 tablespoons coconut sugar

1 teaspoon fennel seeds

1 teaspoon cinnamon

1 1/2 teaspoons smoked paprika

2 tablespoons maple syrup

1 teaspoon sea salt flakes


1. First, preheat the oven to 170C fan (375F/gas 5) and line a baking tin with parchment paper.

2. Toss all the ingredients apart from the salt onto the baking tray, then bake for 10 - 15 minutes until golden, stirring half-way through. Keep an eye on the nuts so that they don’t catch.

3. Once cooled, sprinkle with the sea salt flakes.

About Jess Elliott Dennison

Created by food writer Jess Elliott Dennison, Elliott’s celebrates simple cooking and life in the kitchen.

Elliott’s Studio; a green-fronted tenement building on Sciennes Road in Edinburgh is an extension of Jess’s home and where she cooks, writes recipes and teaches.

Jess’s work is inspired by the produce, colours, textures and rituals that each season brings. She is the author of 3 much-loved cookbooks, Tin Can MagicLazy Baking and Salad Feasts. Her little girl Nora turns 2 this November.