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Smoky Rosemary and Chilli Walnuts

Salty, smoky and spicy, these toasted California walnuts are perfect served with drinks, at dinner parties, or to have ready as a tasty snack when at work.

Nutritional info

867 kJ Energy kJ
210 kcal Energy
19.4 g Fat
2.2 g Sat.fats
4.1 g Carbs
3.1 g Tot.Sugars
1.5 g Fibre
4.9 g Protein
0.24 g Salt



  • 200g California walnuts
  • 30g pumpkin seeds
  • 2 tbsp maple syrup
  • ¼ tsp smoked paprika
  • 2 tsp Tamari soy sauce
  • 1 sprig of rosemary, finely chopped
  • A pinch of smoked sea salt
  • A pinch of chilli flakes


  1. Preheat the oven to 180°C.
  2. Line a flat baking tray with parchment, place the walnuts and pumpkin seeds on the tray, and roast in the oven for 3 minutes.
  3. Whisk together the maple syrup, paprika, soy sauce, rosemary, salt and chilli flakes in a small bowl and drizzle over the nuts and seeds, tossing to coat.
  4. Place back in the oven and roast for 5-6 minutes or until toasted and fragrant.
  5. Place in an airtight jar to store.