Savoury Cocktail Nuts


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Make your own cocktail nut mix, so much tastier, since the nuts are freshly toasted. I will give you mine here. Buy unsalted nuts, you can add your own salt and spices.


  • 50 g (approx. 2 oz/ cup) cashew nuts
  • 150 g (5 oz/1 cup) macadamias
  • 150 g (5 oz/1 cup) pumpkin seeds (pepitas)
  • 150 g (5 oz/1 cup) Brazil nuts
  • 150 g (5 oz/1 cup) peanuts
  • 250 g (8 oz/1⅓ cups) raw caster (superfine) sugar
  • dash chilli powder, to taste
  • 25 g (1 oz/¼ stick) butter
  • leaves and some sprigs thyme and/or rosemary
  • pinch of sea salt


Preheat the oven to 175°C (340°F/Gas 4). Arrange the nuts on a sheet of baking paper on a baking sheet and bake until golden brown and crunchy (approx. 15 minutes), turn over halfway through. Remove from oven but leave the oven on. Heat the sugar and 3 tbsp water in a saucepan, gently shake the pan until all sugar is dissolved. Remove from the heat and stir in the chilli powder, butter, spices and salt. Careful! It will spatter and the sugar gets very hot! Quickly fold in the nuts. Transfer them again to the baking sheet covered with the baking paper. Arrange the nuts so that they do not touch. Bake for a few minutes in the oven until golden brown. Remove from oven and allow to fully cool. Can be kept for at least one week in an airtight tin or canister.