Spiced nuts don't have to mean cumin, coriander or just a hit of chilli. When I was training as a chef in India, I always had a bowl of Thai spiced nuts on hand to snack on. I was addicted to them, and thought I'd make them at home. Here is my recipe.
Lemongrass and makrut lime leaves, two fragrant classic Thai aromatics, go into the mix with sambal oelek for heat, and a little agave syrup for sweetness. Whipped aquafaba (the water from a tin of chickpeas that usually goes down the sink) holds it all together with the cashews, almonds, walnuts, pistachios, and pumpkin seeds, giving them a Thai-inspired flavour I think you'll love.
They're a delicious snack at any time of the year, but these Thai spiced nuts really come into their own as a sharing bowl for special occasions like Diwali or Christmas, and they make a lovely edible gift too.
In short: Thai spiced nuts are roasted mixed nuts seasoned with lemongrass, makrut lime leaves and chilli. This version coats cashews, almonds, pistachios, walnuts and pumpkin seeds in whipped aquafaba with sambal oelek and a little agave, then roasts them for 15 minutes and leaves them to crisp in the cooling oven for 15 more minutes. Makes 560 g in 25 minutes plus cooling. Serve with drinks, over salads, or jar them up as gifts.
Why You'll Love These Thai Spiced Nuts
- Fragrant Thai flavours - Lemongrass, makrut lime leaves and chilli flavour these spiced nuts instead of the usual cumin, coriander or rosemary.
- Low-waste - The crisp vegan coating comes from aquafaba - the chickpea water that would otherwise be poured away.
- Easy method - Only one bowl and one or two baking trays needed.
- Lightly sweet, not candied - the nuts stay savoury enough to accompany drinks at special occasions.
- Excellent edible gifts - make gift jars for Diwali or Christmas.
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Key Ingredients & Notes
- Cashews, almonds and walnuts - raw and unsalted. The ratio is my preference, but you can change it as long as you keep the total weight the same.
- Pistachios - shelled, unsalted.
- Pumpkin seeds - raw and unsalted.
- Aquafaba - the liquid from a tin of unsalted chickpeas. It acts as a binder, holding the spices to the nuts. Whisk it until foamy.
- Lemongrass - use only the tender inner core (the outer layer is too tough and stays chewy) and chop it very finely.
- Makrut lime leaves - in the UK, you can find these in Asian supermarkets, usually frozen.
- Sambal oelek - an Indonesian spicy paste made with red chillies, which I use to provide a little heat (check the label to ensure it is vegan if necessary)
- Agave syrup - a plant-based sweetener derived from the sap of the agave plant. Honey can be used, but it's not vegan.
- Sea salt - use fine sea salt.
See the recipe card for quantities.
How to Make Spiced Nuts
- Preheat and line the trays: Preheat the oven to 180ºC (fan-assisted) or 350ºF and line two baking trays with parchment paper.
- Prepare the aromatics: Peel away the tough outer layer of the lemongrass and chop the tender inner core very finely. Pull the stems out of the lime leaves and chop the leaves just as finely, so they crisp into the coating rather than sitting as chewy pieces.
- Whisk the aquafaba: Whisk the aquafaba in a large bowl until foamy. This is what holds the spices onto the nuts.
- Coat the nuts: Add the nuts, pumpkin seeds, lemongrass, lime leaves, salt, agave syrup, sambal oelek and olive oil to the aquafaba. Mix until every nut is coated.
- Spread in a single layer: Tip the nuts onto the lined trays and spread into a single layer, using both trays if needed. Crowded nuts steam rather than roast.
- Roast, then rest in the oven: Roast for 15 minutes, stirring once halfway, until golden brown. Turn the oven off and leave the nuts inside for another 15 minutes to crisp in the residual heat.
- Cool and store: Take the trays out and let the nuts cool completely before transferring them to an airtight jar. Store in a cool, dry place.
Substitutions & Variations
- Swap the agave syrup with maple syrup.
- Use chilli flakes instead of sambal oelek.
- Use lime zest if lime leaves can't be found - to taste.
- Peanuts or macadamias are other nut ideas.
- Add sunflower seeds as well as or instead of pumpkin seeds.
- For a non-vegan version, use egg white instead of aquafaba (you will need two egg whites) and honey or even caster sugar instead of agave syrup.
Equipment
- 2 large baking trays (sheet pans) to bake the nuts.
- Parchment paper to line the baking trays.
- A large mixing bowl to mix the ingredients together.
- A Whisk to foam the aquafaba.
- Digital scales for accurate ingredient measurement.
Storage
Store in an airtight container for up to two to four weeks.
Recipe Tips
- Chop the lime leaves and lemongrass very finely.
- Don't overcrowd the nuts on the baking tray; spread them out well.
- The residual heat finishes the coating without burning once the nuts are out of the oven.
- Cool the nuts completely before storing; otherwise, they will go soft.
FAQ
Makrut lime leaves are the fragrant, citrusy leaves of the makrut lime, a lime with a distinctive knobbly appearance. The leaves are often used in Thai and other Southeast Asian cuisine. In the UK, you can find them in the dry herb section of supermarkets. I use frozen lime leaves purchased from Asian supermarkets because the flavour is stronger. You can use the dried leaves, however.
I use aquafaba because it is a vegan alternative to egg whites that does the same job in the recipe - binding the spices to the nuts. I am also a passionate advocate of low-waste cooking, and this uses the chickpea water from canned chickpeas instead of pouring it down the sink.
These Thai spiced nuts are savoury with a hint of sweetness from the agave syrup. Their savouriness makes them a great sharing snack accompaniment for drinks at a party or gathering.
These Thai spiced nuts should be completely dry when finished. If they are sticky, then they are under-baked. Make sure they are well spread on the baking tray. If they go sticky in the jar, they were likely stored warm without completely cooling first.
Yes, just make sure they are raw, unsalted, and shelled. Choose your preferred ratio, but make sure the total weight matches the recipe.
📖 Recipe
Thai Spiced Nuts
Equipment
- Large mixing bowl
- Baking trays
- Parchement paper
- Whisk
Ingredients
- 150 g Cashew Nuts raw, unsalted
- 210 g Almonds raw, unsalted
- 100 g Pistachio Nuts shelled
- 50 g Walnuts raw, unsalted
- 50 g Pumpkin Seeds raw, unsalted
- 6 tablespoon Aquafaba
- 2 tablespoon Agave syrup
- 1 teaspoon Sambal oelek
- 4 tablespoon Olive oil
- 1 stalk Lemongrass
- 20 Makrut lime leaves
- 2 teaspoon Fine sea salt
Instructions
- Preheat oven to 180℃ (fan-assisted) or 350℉ and line two baking trays with parchment paper.
- Remove the tough outer layer of the lemongrass and finely chop the inner core. Remove the stems from the lime leaves and finely chop the leaves.
- Whisk the aquafaba in a large bowl until foamy.
- Add the nuts, pumpkin seeds, lemongrass, lime leaves, salt, agave syrup, sambal oelek and olive oil and mix until the nuts are well coated.
- Spread the nuts in a single layer on the trays, using both trays if needed.
- Roast for 15 minutes, stirring once halfway, until golden brown. Turn off the oven and leave the nuts inside for 10-15 more minutes to crisp in the residual heat.
- Remove from the oven and leave to cool completely, then transfer to an airtight jar and store in a cool, dry place.
More Edible Gift Ideas
For special occasions, show you love with these homemade edible gifts.
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