Paprika Spiced Mixed Nuts

Uncategorized | December 22, 2012 | By

This is a very quick and easy recipe to make some lovely spicy nuts to nibble with your drinks on Christmas Eve or before dinner on Christmas Day.  They are also perfect for a last minute gift.

Paprika Spiced Mixed Nuts

500g mixed nuts
1 1/2 tbsp coarse sea salt
1/2 tsp smoked sweet Spanish paprika or hot paprika (Pimenton)
1 tbsp extra virgin olive oil

1.  Preheat the oven to 200C. Place the sea salt and paprika in a mortar and grind with the pestle to a fine powder. 
2. Place the nuts on a baking tray and toast in the oven for 8-10 minutes, stirring occasionally, until golden and giving off a tasted aroma.  Watch after 7 minutes because they burn quickly.  Pour into a heatproof bowl.
3. Drizzle over the olive oil and stir to ensure all the nuts are lightly and evenly coated.  Add extra oil if necessary.  Sprinkle with the salt and paprika mixture and stir again.
4. Transfer to a small bowl and serve at room temperature.

I used the hot Pimenton and the nuts are not too spicy, just nicely piquant!  Perfect with a nice chilled glass of Fino Sherry, red or white wine or even a beer.

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brionyRebecca SubbiahFiona MacleanJanice PattieJacqueline @Howtobeagourmand Recent comment authors

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Wendy@The Omnivorous Bear

I'm doing this for our New Year's Eve bash!
Thanks, Janice! Merry Christmas 🙂

Karen S Booth

Merry Christmas Janice! Thanks for being such a great friend over the last year and I hope we meet in 2013, oh yes! Lovely nuts too, just my kind of food! Karen

Jacqueline @Howtobeagourmand

Wonderful way of spicing up nuts Janice.
Hope you have a lovely Christmas Janice and best wishes for 2013 x

Janice Pattie

Many thanks, Wendy, Karen and Jacqueline. I hope you all have a wonderful holiday season too.

Fiona Maclean

happy christmas from me too, now THIS is my sort of baking;)

Rebecca Subbiah

oh these look great nibbles have a lovely christmas


These are so tasty! Made them over the weekend – they're so easy to make! Thanks!

Janice Pattie

Thanks, Briony. Glad you enjoyed them, we did too.