Moroccan · Snack
Moroccan Spiced Nuts
Toasted almonds, walnuts and pistachios coated in a warm blend of cumin, paprika and a touch of honey make an easy, addictive snack found at market stalls and served alongside mint tea in Moroccan homes.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 6
- Level
- Easy
Ingredients
- 150 g almonds
- 100 g walnuts
- 50 g pistachios
- 1 tbsp honey
- 1 tsp cumin, 1/2 tsp paprika
- 1/4 tsp cayenne (optional)
- 1 tbsp olive oil
- Salt
Method
- 1
Toast
Toast the nuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant.
- 2
Coat
Reduce heat to low and stir in the olive oil, honey, cumin, paprika, cayenne and salt, coating the nuts evenly.
- 3
Cook briefly
Cook for 1–2 minutes more until the honey glazes the nuts, stirring constantly so it doesn't burn.
- 4
Cool and serve
Spread on parchment paper to cool and crisp up before serving.
Chef's tips
- Watch the pan closely once honey goes in — it can burn quickly at this stage.
- Spreading the nuts out to cool prevents them from clumping into a solid mass.
Frequently asked questions
Can I use just one type of nut?
Yes, almonds alone are a common and traditional version if that's what you have on hand.