Nigella Lawson's Seasonally spiced nuts


  • Prep Time5 mins
  • Total Time5 mins
  • Makes4 1/2 to 5 cups (1.125 to 1.25 L)
*PLUS Cooking time: 5 minutes

This recipe is from Nigella Lawson’s new cookbook, Nigella Christmas. The recipe has not been tested by the Chatelaine Test Kitchen.


  • 4 cups (1 L) mixed nuts, such as walnuts, pecans, cashews and pistachios

  • 1 1/2 tsp (7 mL) garam masala

  • 1 tsp (5 mL) celery salt

  • 2 tbsp (30 mL) olive oil

  • 2 tbsp (30 mL) light muscovado sugar, or soft light brown sugar

  • 3 sprigs rosemary, finely chopped to make about 3 tsp (15 mL), plus 2 sprigs for garnish

  • Sprinkle of Maldon salt, or pinch of table salt


  • Put a large frying pan on a medium heat.

  • Line a large baking sheet or Swiss-roll tin with foil or reusable baking parchment and put at a handy proximity to the stove.

  • Tip the nuts into the now-warm pan and toss or push about with a spatula for 3 minutes or so until they are lightly toasted.

  • Add the garam masala and celery salt and push the nuts about in the pan again so they are evenly coated.

  • Add the oil, sugar and rosemary and stir about again to mix. When the nuts have darkened a little and are slicked with the sugary spice mix, tip them out briskly (before they burn) onto your prepared, lined sheet, and sprinkle with salt to taste.

  • Preferably when still warm, arrange in small bowls, and tuck in a sprig of rosemary on top for a seasonal fir-tree flourish.