Spiced Roasted Nuts

Photos, recipes and styling by Béatrice Peltre

In this irresistible roasted nut recipe, I’ve blended some of my favorite nuts (hazelnuts, walnuts and pumpkin seeds here, but use what you prefer) with the warmth of cinnamon, the nuttiness of sesame seeds, the sweetness of maple syrup, a hint of fiery cayenne pepper and a finishing touch of delicate fleur de sel to create a flavor-packed snack that’s perfect served with your apéritif cocktails—or any other occasion you fancy.

Makes 3 cups

1 cup raw hazelnuts
1 cup raw walnuts
½ cup raw pumpkin seeds
1 tablespoon unsalted butter
1 tablespoon blond cane sugar
2 tablespoons maple syrup
¼ teaspoon ground cinnamon
dash of cayenne pepper, to taste
2 tablespoons sesame seeds
¼ teaspoon fleur de sel

Preheat oven to 400°F and line an 8- by 13-inch rimmed baking sheet with a piece of parchment paper. Arrange the nuts and seeds in one layer and roast them for 15 minutes. In the meantime, in a small pot heat the butter with the sugar and maple syrup. Add the ground cinnamon and cayenne pepper, and stir until the sugar is dissolved. Once the nuts are roasted, coat them with the butter-sugar mix, sprinkle with the sesame seeds and add fleur de sel. Bake again for 7–10 minutes, or until the nuts are golden brown. Remove and let cool completely. Store the roasted nuts in an airtight jar.

This recipe appeared in the Winter 2024 issue as part of a larger story, L’Apèro Français.