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Sweet and Spicy Seeds and Nuts

Sami Tamimi

by Sami Tamimi, Tara Wigley from Falastin: A Cookbook

Warm, sweet and substantial, these spiced nuts and seeds make the perfect vegan snack.

From the book

Sami Tamimi, Tara Wigley


These are everything you want from a pre-supper snack: spicy, sweet, crunchy and very, very moreish.

Playing around: The combination of cashews and seeds works really well here: the nuts remain crunchy while the seeds become chewy. A combination of other nuts works just as well, though: macadamias, Brazil nuts, almonds, for example. Use what you have: just keep the total amount of all the nuts and seeds combined the same.

Keeping notes: Double or triple the batch, if you like: they keep well in a sealed container for up to 2 weeks. If you do this, only increase the sugar by 50 per cent: the batch will become too syrupy otherwise. If you are going up to 360g of cashews and 40g of each of the seeds, for example, you’ll only need to increase to 3 tablespoons/30g of soft brown sugar. All the other ingredients are fine to double.

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2 tbsp (20g) light soft brown sugar
2 tsp flaked sea salt
1 tbsp olive oil
1 tsp mild curry powder
¼ tsp ground turmeric
½ tsp Aleppo chilli flakes (or ¼ tsp regular chilli flakes)
180g raw unsalted cashews
2 tbsp (20g) sunflower seeds
2 tbsp (20g) pumpkin seeds


Preheat the oven to 160C fan.

Put everything apart from the cashews and seeds into a small saucepan, along with 2 tablespoons of water. Bring to the boil on a medium heat, stirring often, then add the nuts and seeds. Cook for another 3 minutes or so, stirring constantly, until the nuts and seeds are coated in a sticky glaze.

Transfer to a parchment-lined baking tray, then, using a spatula, spread the nuts out so that they’re not stuck together. Bake for 14 minutes, stirring once halfway through, until golden. Remove from the oven and set aside to cool completely, then transfer to a bowl to serve or to a sealed container if making in advance.

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From the book: Falastin: A Cookbook

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