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

Recipe

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

Method

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

Jess is the founder of Elliott’s, a Cafe, Shop, Studio and Events space in Edinburgh that celebrates simple cooking and life in the kitchen. She is the author of 3 much-loved cookbooks, Tin Can Magic, Lazy Baking and Salad Feasts. Her little girl Nora turned 1 this November.