Peri Peri and Fennel Spiced Nuts with Dried Fruits

Surprise your guest with this cocktail nut mix that's boldly seasoned with peri-peri sauce and toasted fennel seed. Use hot peri-peri sauce if you prefer some heat. Photo credit: Maria Lichty from Two Peas and Their Pod.

Serves: 12
Serving Size: 3 tablespoons
10 mins Prep time 1 hr Cook time
10 mins Prep time
1 hr Cook time
  • Preheat oven to 250°F. Heat small skillet on medium heat. Add fennel seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small clean coffee grinder, rolling pin or a mortar and pestle. Mix ground fennel seed and sea salt in small bowl

  • Place nuts in large bowl. Add peri-peri sauce; toss until nuts are evenly coated. Sprinkle with fennel seed mixture; toss to coat well. Spread nut mixture in single layer on baking sheet sprayed with no stick cooking spray

  • Bake 1 hour, stirring occasionally. Cool slightly, then break apart. Cool completely. Stir in dried fruit. Store in airtight container up to 2 weeks

Cooking tip

Test Kitchen Tip: Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.

Nutrition information

(Amount per serving)

  • 188Calories: 188Cholesterol: 0mg
  • Sodium: 250mgProtein: 5g
  • Total Fat: 12gFiber: 3g
  • Carbohydrate: 15g