Peri-peri Nuts Recipe

Preheat and arrange

Preheat the oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow even browning.

Spread the almonds, cashews and macadamia nuts in a single layer on the prepared baking sheet, keeping a little space between them so they roast evenly.

Roast the nuts for 12–15 minutes, stirring once at the 7–8 minute mark to promote even color. Watch closely in the final minutes to prevent burning—nuts should be fragrant and lightly golden. Remove from oven and let cool for 5 minutes in the pan.

While the nuts roast, combine olive oil, smoked paprika, sweet paprika, cayenne, dried oregano, garlic powder, onion powder, salt, black pepper, lemon zest and brown sugar in a small bowl. Whisk until smooth. Taste and adjust heat (add up to 1/4 tsp more cayenne) or salt to preference.

When nuts are warm but not piping hot (about 3–5 minutes after removing from the oven), transfer them to a large mixing bowl. Pour the PERi-PERi mixture over the warm nuts.

Toss vigorously with a spatula or spoon so the oil-based seasoning coats every nut evenly. The warmth helps the flavors adhere; if mixture seems dry, add another 1/2 tsp olive oil.

Return the coated nuts to the lined baking sheet in a single layer. Spread them out so they’re not piled up—this ensures they crisp rather than steam.

Bake again at 325°F (160°C) for 6–8 minutes to set the seasoning and further crisp the nuts. Stir once halfway through. Keep an eye so spices don’t burn.

Remove from oven and immediately sprinkle with flaky sea salt, lemon juice and chopped parsley if using. Toss gently to distribute finishing touches. The lemon juice brightens the PERi-PERi flavors; if you prefer less acidity, omit or reduce to 1/2 tsp.

Allow the nuts to cool completely on the baking sheet (about 15–20 minutes); they will become crunchier as they cool. Once cooled, transfer to an airtight container. Nuts will keep at room temperature for up to 2 weeks.