Moroccan Sweet Spiced Nuts and Creamy Maple Peanut Butter

Moroccan Sweet Spiced Nuts and Creamy Maple Peanut Butter

We've been making these spiced nuts on repeat and honestly they're dangerous to have in the house. The Moroccan sweet spice mix hits that perfect spot between warm and fragrant, with just enough sweetness to keep you grabbing another handful. And then there's the creamy maple peanut butter, which we blitz up at the same time because once you've made your own you'll never go back to the jarred stuff. Together they're an absolute knockout combo, whether you're doing a big mezze spread, looking for a snack to impress mates, or just treating yourself on a Tuesday. Make them this weekend, you won't regret it.

Cook: 40 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • High-powered blender
  • 2x large baking sheets
  • Spatula
  • Large mixing bowl
  • Jar with lid (for storing peanut butter)

Ingredients

  • 2 tbsp maple syrup
  • 250g peanuts
  • 1 tbsp olive oil
  • 1 tsp salt to taste
  • 1 tbsp agave syrup - or maple syrup
  • 1 tbsp water
  • 1 tbsp light brown sugar
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • sweet spice mix
  • ½ salt
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • ¼ tsp pepper
  • 150g mixed nuts
  • 50g pistachios

Method

1

Creamy Peanut & Maple Syrup Butter

  • Spread the nuts over the baking sheet, put the sheet in the oven for 10 minutes. Remove and leave to cool to room temperature.
  • Put the peanuts in a high powder blender and blitz for 6-9 minutes until completely smooth
  • Scrape the sides with a spatula to make sure all the nuts are well blended (add a splash of water to loosen if needs be)
  • Add the maple syrup and vanilla bean paste to the blender and pulse to combine
  • Taste the butter, season to taste with a little salt and blitz once more to combine
  • Transfer to a jar, put the lid on and eat within 2 weeks!
2

Moroccan Sweet Spiced Nuts

  • Put all the Sweet Spice Mix in a bowl and stir to combine
  • Add the mixed nuts and pistachios to the bowl and toss to combine 
  • Pour the nuts on to a baking sheet and spread them out evenly
  • Put the baking sheet in the oven and roast them for 20 minutes, shaking the tray to move the nuts halfway through roasting time
  • Take the nuts out of the oven and let them cool to room temperature
  • Transfer the nuts to a bowl, taste, season to perfection with salt and pepper and serve immediately

Tips & Variations

  • Blender patience is everything: Don't rush the peanut butter blending stage. Scrape the sides every couple of minutes and keep going until it's genuinely silky smooth. It does get there, promise.
  • Spice it your way: We love the Moroccan spice blend as written but if you want more heat, a pinch of cayenne or a little extra chilli works brilliantly with the sweetness of the maple.
  • Storage sorted: Keep the spiced nuts in an airtight jar at room temperature for up to two weeks, and the peanut butter in the fridge for up to three weeks. If it stiffens up in the cold just let it sit at room temp for ten minutes before using.

Why This Works

The trick is giving the peanuts enough time in the blender, we're talking 6 to 9 minutes of proper blitzing until they go completely smooth and creamy. Most people stop too early and wonder why their butter is grainy. The maple syrup and vanilla go in at the end so the flavour stays bright and doesn't cook off, and that's what makes it taste like something from a fancy deli.