Savoury Nut Scatter

This nut scatter is perfect for sprinkling over and tossing through salads for extra flavour and texture. There’s only one problem with it – it’s seriously addictive!
Prep Time 10 minutes
Course Snacks and Sides
Dairy Free, Diabetic, Gluten Free, Kid Friendly


  • teaspoons coriander seeds
  • teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon curry powder
  • 2 teaspoons olive oil
  • 2 cloves garlic finely chopped
  • zest of ½ lemon
  • 1 teaspoon rosemary leaves finely chopped
  • ½ cup raw macadamia nuts chopped
  • ½ cup raw cashew nuts chopped
  • ½ teaspoon smoked paprika
  • 1 teaspoon flaky sea salt
  • 1 pinch ground chilli or chilli flakes
  • 1 tablespoon maple syrup


  • Crush coriander, cumin and fennel seeds in a spice grinder or mortar and pestle and mix with curry powder.
  • Heat olive oil in a medium fry-pan on low-medium heat. Add garlic, spice mixture, lemon zest and rosemary, and cook, stirring, for 1-2 minutes until fragrant.
  • Add nuts and continue cooking, stirring to coat everything nice and evenly, for a few minutes to lightly toast the nuts.
  • Add smoked paprika, sea salt, chilli (if using) and maple syrup – the maple syrup will bubble away. Stir to coat everything and keep cooking for a further 1 minute or so. Turn off heat and transfer to a dish or bowl to cool completely and go crunchy before storing. Store in an airtight container in the fridge for up to 4 weeks.