Spicy nuts – the quick aperitif recipe

Want an aperitif?

Actually, it’s not really aperitif season anymore, so shortly after Christmas. Actually, we are all busy trying to get rid of the gained kilos. At least I am because I like Christmas cookies so much. But sooner or later you’ll surely have guests again and then you’ll need a quick, simple aperitif recipe. Especially when the guests come by spontaneously. Today’s recipe is prepared so quickly that you can even do it once the guests have arrived.

Recipes from the Bellinzona market

You can also find this recipe in the cookbook of the market of Bellinzona “Le ricette del mercato di Bellinzona”, which was published in 2010.

(update 2022: unfortunately this book is no longer available)

The market of Bellinzona takes place every Saturday from 08.00 AM to 01.00 PM in the old town. The book has beautiful photos of the market which reflect its atmosphere very well and a lot of recipes from market stall keepers. A pleasure for the eye and palate!

If you go to the market you will find me there, with all my spices and teas.

recipe cookbook with recipe for Spicy nuts

Spicy nuts:


  • 250 g nuts (cashew, pistachios)
  • 1 egg white lightly beaten
  • 2 tbsp curry or Cajun mixture
  • ¼ tsp ground cayenne pepper
  • ¼ tsp ground nutmeg
  • 1 pinch of pepper
  • 1 tbsp raw sugar
  • 1 pinch salt


Mix the spices with the lightly whipped egg whites, add the nuts and mix well, then spread on a baking tray covered with baking paper and bake at 250 °C for about 8 minutes.

Oh, and by the way, last week in the recipe for cucumber sandwiches it was said to cut the crust off the toast. I’m sure you’ve wondered what I do with the bread crust. Of course, I don’t throw it away, but cut it into 1 cm pieces and let it dry. So I always have croutons at hand for soups or I can lightly roast them in oil and season them as a snack.


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