Moroccan Sweet Spiced Nuts and Creamy Maple Peanut Butter

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You're gunna go nuts for these nuts! We were feeling peckish and wanted a snacky-snack, but Ian's been eating too many sweeties recently so we decided to make a healthy vegan snack to munch on instead! The Moroccan Sweet Spice Nuts are super delicious, perfect for snacking, and a bit different from the normal treats you can easily pick up! The combination of spices is really tasty, a mix of sweet, savoury and spicy - to satisfy everyone one of your taste buds. Plus, they're super quick to make. The creamy maple peanut butter is also a complete doddle to make. We know it's really easy to pick up a jar of peanut butter from the shops, but this way you can tweak it so it suits your tastes perfectly! We added a dash of maple syrup as we fancied something sweet, feel free to add any sweetness you fancy - it's also easy to make it crunchy, you could even throw some raisins or cocoa nibs in there if you want! Homemade vegan snacks for the win!

Start cooking ➞




For the creamy peanut and maple syrup butter

<item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>250g peanuts<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp salt to taste<item-todo-done>

For the moroccan sweet spiced nuts

<item-todo-done>1 tbsp agave syrup - or maple syrup <item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>1 tbsp light brown sugar<item-todo-done><item-todo-done>2 tsp cumin<item-todo-done><item-todo-done>1 tsp cinnamon<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done> sweet spice mix<item-todo-done><item-todo-done>½ salt<item-todo-done><item-todo-done>½ tsp chilli powder<item-todo-done><item-todo-done>½ tsp smoked paprika<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>150g mixed nuts<item-todo-done><item-todo-done>50g pistachios<item-todo-done>

Before you start

Preheat oven to 180°C for nut butter and 160°C for spice nuts | Baking sheet | Sterilised jar | Liquidiser | Lined baking sheet | Mixing bowl

Creamy Peanut & Maple Syrup Butter

  • Spread the nuts over the baking sheet, put the sheet in the oven for 10 minutes. Remove and leave to cool to room temperature.
  • Put the peanuts in a high powder blender and blitz for 6-9 minutes until completely smooth
  • Scrape the sides with a spatula to make sure all the nuts are well blended (add a splash of water to loosen if needs be)
  • Add the maple syrup and vanilla bean paste to the blender and pulse to combine
  • Taste the butter, season to taste with a little salt and blitz once more to combine
  • Transfer to a jar, put the lid on and eat within 2 weeks!

Moroccan Sweet Spiced Nuts

  • Put all the Sweet Spice Mix in a bowl and stir to combine
  • Add the mixed nuts and pistachios to the bowl and toss to combine 
  • Pour the nuts on to a baking sheet and spread them out evenly
  • Put the baking sheet in the oven and roast them for 20 minutes, shaking the tray to move the nuts halfway through roasting time
  • Take the nuts out of the oven and let them cool to room temperature
  • Transfer the nuts to a bowl, taste, season to perfection with salt and pepper and serve immediately
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