Chilli & fennel frosted nuts

Give an edible present this Christmas like these moreish frosted nuts with chilli. Present them in gift bags, or serve them with drinks at a festive party

  • Prep:5 mins
    Cook:10 mins
    Plus cooling
  • Easy

Nutrition per serving

  • kcal 267
  • fat 12g
  • saturates 2g
  • carbs 35g
  • sugars 34g
  • fibre 1g
  • protein 3g
  • salt 0.4g


  • 600g caster sugar
  • 1 tbsp fennel seeds
  • 1½ tsp dried chilli flakes
  • 350g mixed nuts(we used a mix of brazils, macadamias, pecans, pistachios and walnuts)
  • 1½ tsp flaky sea salt


  1. Put the sugar and 150ml water in a pan, bring to the boil, then reduce by half, but don’t let it caramelise – remove swiftly from the heat if this begins to happen.

  2. Tip the fennel seeds and chilli into a mortar and gently crush using a pestle (or use a heavy saucepan and a rolling pin) to just crack the seeds and break down the chilli a little.

  3. Add the fennel and chilli to the sugar along with the nuts and 1½ tsp sea salt, stirring quickly to crystallise the sugar. Scrape the nuts out of the pan and on to a baking sheet lined with non-stick parchment. Leave to cool.

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