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Hot and Spicy Nut Mix

3 years ago
by
Get ready for a treat! This hot and spicy nut mix is easy to make and packed with flavor. With a combination of crunchy nuts, zesty spices, and just the right amount of heat, this snack is sure to be a hit.
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More snack ideas

Yield: 24

Hot and Spicy Nut Mix

spicy nut mix

Get ready for a treat! This hot and spicy nut mix is easy to make and packed with flavor. With a combination of crunchy nuts, zesty spices, and just the right amount of heat, this snack is sure to be a hit.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 5 minutes

Ingredients

  • 400g salted mixed nuts
  • 2tbsp melted butter
  • 1 tsp ground chilli
  • 1/2 tsp onion powder
  • 1/2 tsp garlic salt
  • 1/2 tsp cayenne powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme

Instructions

  1. Preheat oven to 180C and line an oven tray with baking paper.
  2. Combine all ingredients and mix well until the nuts are coated in the spice mix.
  3. Spread the nuts evenly across the prepared tray, and then bake in the hot oven for 15 minutes.
  4. Allow to cool before serving, or cool completely before storing in a tightly lidded jar.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 17Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 46mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.

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© Bry
Cuisine: Australian / Category: Light Bites
spicy nut mix

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Hot and Spicy Nut Mix

spicy nut mix

My Weekend

Let’s be honest, trying to make a hot and spicy nut mix sound interesting isn’t the easiest task. So, instead, let me tell you about my go-to weekend routine. Saturday is my favourite day of the week. I usually sleep in until 9am, and then the day begins with a little care for myself and my space. I run through my skincare routine, get a load of laundry on, and spend just 20 minutes tidying the house. That 20 minutes is all I need to wipe the benches down, set off the Rhoomba, and sort out anything that was left out the night before. Quick, easy, and genuinely satisfying.

By 9:30am, I’m heading out the door. If it’s a fortnightly manicure day, that’s always stop number one. I always go with a classic red – it just makes everything look polished and never competes with anything I might be wearing. It’s simple, fuss-free, and a little bit of self-love that always makes me feel put together. After that bit of pampering, it’s time for the proper errands: the post office, returns, grabbing essentials. I’m usually juggling bags and lists and a growing mental to-do list, ticking things off as I go, slowly feeling lighter with each completed task.

Then the fun bit starts. I get to wander through stores like Daiso, Kmart, or That Kitchen Shop, looking for the perfect plate or new napery. Sometimes I don’t even buy anything – just adding pretty pieces to my wishlist is enough. It’s like treasure hunting for future styling ideas. I love daydreaming about how I’d plate a dish or set a table, even if it doesn’t happen straight away. It’s part of the creative process, and it’s where the inspiration for photos, recipes and ideas all come together.

The List

Once I’ve made it through all the running around, the meal planning really begins. I usually work out my recipes the week before, so I know what I’m shopping for, but there’s always a little flexibility depending on what the shops have in stock. I’m lucky to live in a suburb where Coles and Woolworths are neighbours, so if one doesn’t have what I need, the other usually does. That said, there are still times I have to completely pivot. Just the other week, I needed gluten free Turkish bread or focaccia, and neither had any. I had to rework the whole meal, but I’m used to thinking on my feet like that – it comes with the territory when you cook as much as I do.

My Saturday morning grocery haul always ends the same way: with a stop at my favourite Bubble Tea spot for a Passionfruit Green Tea. I don’t care if I’m nearly 40 – bubble tea is a non-negotiable. From there, it’s home again, unpack the bags, and get cracking in the kitchen. I’ll often start with something simple, like this Hot & Spicy Nut Mix, especially when I need a quick snack while I work. It’s the kind of thing that doesn’t need too much effort but still tastes incredible and feels a bit fancy.

It’s also perfect for that early afternoon slump. I make a batch, nibble on it while I’m prepping other dishes, and save a little for the week ahead. It’s got that addictive salty heat that just works with a chilled glass of something refreshing, and it’s always a hit when friends come round. I don’t always get around to making dinner, but having these spicy nuts on hand feels like I’ve still got something homemade to reach for.

Photos

When it comes to photographing the Hot & Spicy Nut Mix, or any recipe really, I always rely on natural light. My balcony gets the best light around midday, so that’s my sweet spot. Too early and the shadows are harsh, too late and everything looks a bit grey. But get it just right, and the colours pop in the most beautiful way. I don’t have a fancy set-up, and I’m not chasing perfection. I just want my photos to be real and true to what you’ll actually end up making.

I know my photos might not win awards, but they show the food exactly as it is. I’m not about overly styled shoots or editing things until they don’t look like food anymore. What you see is what you get. I want people to know that these recipes are achievable. You don’t need a professional kitchen or studio lighting to make and enjoy something delicious. You just need good flavour, and maybe a nice plate or two.

By the time I’ve cooked, styled, snapped my pictures and cleaned up the mess, I’m absolutely exhausted, but the job’s not done yet. I still have to upload the photos, write the post, double check for spelling errors or weird formatting, and then get it all scheduled. It’s a labour of love, but it’s mine. And every post, even the ones about something simple like a Hot & Spicy Nut Mix, feels like a little win.

Ingredients Breakdown

The Hot & Spicy Nut Mix is my current go-to snack for good reason. It starts with a base of salted mixed nuts, which gives that perfect savoury crunch right from the start. The melted butter helps coat the nuts so all the spices stick beautifully, making every handful packed with flavour. And when I say flavour, I mean proper, bold, can’t-stop-eating-it kind of flavour – not the kind that leaves you disappointed halfway through.

This mix is spiced up with ground chilli, cayenne powder, onion powder, and garlic salt, giving it a delicious kick that builds with every bite. But it’s not just about the heat. The dried basil, oregano, and thyme add a savoury, herby note that rounds everything out and makes it taste more complex and layered. It’s got that snackable quality where you keep going back, telling yourself it’s the last handful – and then doing it all over again five minutes later.

It’s the sort of thing I love having in a jar on the bench or table. It feels a little bit gourmet without needing anything fancy, and it keeps really well too. Whether it’s for a weekend treat, a spontaneous drinks night, or just a mid-afternoon nibble while working from home, this mix always hits the spot. Fiery, herby, salty and buttery – it’s a snack that doesn’t mess around.

spicy nut mix
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Bry is the food writer and recipe developer behind Cooking with Bry, a recipe platform built on nearly thirty years of cooking experience and over 215 original recipes spanning classic Australian, British, Middle Eastern and Mediterranean cuisine. She grew up in Western Sydney, where food was never just food. It was Aussie barbecues in the backyard, Middle Eastern bakeries down the road, and Mediterranean kitchens that treated every meal like an occasion. That early, immersive exposure to bold and diverse flavours shaped her palate and her cooking instincts in ways that underpin every recipe she develops today. She spent seven years living in the UK across London and Glasgow, deepening her understanding of British comfort food and traditional European cooking before returning to Australia via Adelaide, the country's undisputed foodie capital, where a passion for exceptional produce and honest, ingredient-led cooking only grew stronger. She's now based in Brisbane, developing and testing all of her recipes from her home kitchen. All of that, Western Sydney, the UK, Adelaide, Brisbane, and everywhere in between, feeds directly into what she cooks and how she writes about it. Her recipes pull from the traditions she knows most deeply, the food that feels like home, and are developed with the home cook firmly in mind. Honest, unfussy, and built around flavours that actually work.
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