Snack nuts – salted, spicy and sweet

These roasted savoury and sweet nuts are great to prep in advance and keeps really well in an airtight container. perfect for work (or school) snacks!

PicMonkey Collage - for blog 2



Salted nut mix

200 grams raw mixed nuts (I used almonds, cashews and brazil nuts)

1 tsp olive oil

1/2 tsp salt

Spicy cashews

200 grams raw cashew nuts (but you can use any nuts)

1 tsp olive oil

1/8 tsp salt

1/2 tsp paprika

1/2 tsp onion (or garlic) powder

1/4 tsp chili powder (or more or less depending on your taste buds – this is mild to medium spicyness I’d say)

Sweet roasted almonds

200 grams raw almonds

1 tsp vanilla essence

20-40 grams sugar-free white chocolate (optional, the vanilla spiced roasted almonds by themselves are delicious), unsweetened chocolate or if in a pinch, Lindt 90% only has 6.7% sugar in it.


Pre-heat the oven to 175C (165C fan bake / 350F).

Measure out your nuts. For the two savoury recipes, add the oil on top of the nuts and stir with a spoon until they are completely covered, then drizzle you salt or spices over and stir again. For the sweet roasted almonds, add your vanilla essence to the almonds and stir.

PicMonkey Collage - cashews blog

Now, spread the coated nuts on a baking sheet and pop  in the oven for approximately 6-10 minutes (in my oven it took 8 minutes). Let the savoury nuts cool down and box/bag them. They will last for quite a while (longer if kept in the fridge).


If you don’t want to add chocolate you just finish and bag them too. If you want to add the extra part, melt your chocolate, let it cool to the thickness you prefer. Then you just pour it over the almonds in a bowl, mix and spread them back on a baking sheet and let them solidify (or stick them in the fridge/freezer for a short period if you are in a hurry).

Done! Ready to enjoy whenever you feel like it.

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or on Facebook.

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