Peri-Peri Fennel Spiced Nuts with Dried Fruit
A sweet-spicy roasted nut mix balancing heat from peri-peri sauce with aromatic fennel seeds and bursts of tart dried apricots and cranberries. The nuts stay crispy while the fruit adds chewiness. Ideal for snacking, entertaining, or homemade gifts during holidays. This version combines warm spice with fruity sweetness, avoiding overly candied commercial mixes.
Ingredients
Instructions
- 1
Preheat oven to 250°F.
- 2
Heat small skillet over medium heat. Add fennel seeds and cook, stirring, until fragrant, about 1 minute. Pour immediately onto plate to cool.
- 3
Finely crush toasted fennel seeds using coffee grinder, rolling pin, or mortar and pestle.
- 4
Mix crushed fennel and sea salt in small bowl.
- 5
Place almonds and cashews in large bowl. Add peri-peri sauce and toss until evenly coated.
- 6
Sprinkle fennel seed mixture over nuts and toss well to coat.
- 7
Spread nuts in single layer on baking sheet sprayed with cooking spray.
- 8
Bake 1 hour, stirring occasionally, until dry.
- 9
Cool slightly, then break apart clumps. Cool completely.
- 10
Stir in dried apricots and cranberries.
- 11
Store in airtight container.
Tips
Toast fennel seeds just until fragrant to avoid bitter, over-roasted flavor. Transfer immediately to cool surface.
Stir nuts every 15-20 minutes during baking for even drying and to prevent burning at pan edges.
Add dried fruit after cooling to prevent them from softening during the long bake time.
Good to Know
Store in airtight container at room temperature up to 2 weeks. Keep away from moisture and direct sunlight.
Toast fennel seeds and make fennel-salt mixture up to 1 day ahead. Store in airtight container. Complete recipe through baking up to 1 day ahead; add dried fruit just before serving to maintain texture.
Serve at room temperature as snack, appetizer, or gift. Works well with cocktails, cheese boards, or afternoon tea.
Common Mistakes
Toast fennel seeds too long to avoid bitter, acrid flavor.
Don't skip stirring nuts during baking to prevent unevenly dried or burnt spots.
Add dried fruit before cooling to avoid over-softening during baking.
Substitutions
use same amount
FAQ
Can I make this with raw nuts instead of pre-roasted?
Raw nuts require longer baking, 90-120 minutes, to reach crispness. Check at 45 minutes for even browning. Flavor will be less rich without the pre-roasting step already in store-bought roasted nuts.
What if I don't have peri-peri sauce?
Substitute with sriracha, cayenne-based hot sauce, or a blend of paprika, garlic powder, and cayenne mixed with a bit of oil. Adjust heat to preference. The complex peri-peri flavor will differ slightly.
How long will these keep stored?
In an airtight container at room temperature, up to 2 weeks. Moisture is the main enemy; avoid damp environments. Refrigerating extends shelf life to 3 weeks but may soften nuts slightly. Freezing not recommended.