Aperitif Nuts Wildeisen – the spicy nut mix with addiction potential
Umami explosion straight from the pan – salty, spicy and keeps for a month
Everyone knows salted nuts as a snack in between meals, or nuts with paprika or wasabi. Today we're showing you our delicious aperitif nuts Wildeisen with absolute addiction potential. This fine, savoury snack creates a true umami explosion in your mouth. That's why we recommend making a double batch straight away, so you really have enough. What's more, these nuts make an excellent little gift and host present. You can add other nuts and seeds, or replace any that aren't to your taste. This snack is best enjoyed in the evening on the sofa with a glass of wine and fine cheese. But they're also an absolute treat just on their own. Make at your own risk.
Ingredients
Roasted nuts ingredients
Step by step
Making the aperitif nuts Wildeisen
Prepare and bring the Syrup to the boil
Preheat the oven to 160 °C fan. Put all the ingredients except the nuts and the seeds into a pan, heat them and stir well together — cane sugar, Fleur de Sel, water, olive oil, curry and chilli powder.
Add the nuts and seeds and let simmer until the Syrup coats them
As soon as the mixture has come to the boil once, you can add the nut and seed mix: cashews, almonds, pumpkin seeds and sunflower seeds all into the pan together.
Now mix everything well together. At first everything is only lightly coated with a thin layer, but after 2 to 3 minutes of gentle simmering the Syrup thickens a little — and this wraps a thicker layer around the nut mixture.
Rubber scraper light blue, small
Spread on the tray and bake for 14 minutes
As soon as that's achieved, the coated seeds go onto a Baking tray lined with baking paper. Spread them out so they don't lie on top of each other, and bake the snack for approx. 14 minutes in the oven preheated to 160 °C fan.
Adjustable perforated metal Baking tray 40x35cm
Baking paper 42 x 33 cm, 25 pieces
Let cool and break apart
After cooling you'll need to break them apart a little, as the nuts stick together because of the sugar. It's best to then store them in an airtight container.
Aperitif nuts Wildeisen
Ingredients
Roasted nuts ingredients
Preparation
- Bring to the boil: boil 35 g cane sugar, 6 g Fleur de Sel, 15 g water, 10 g olive oil, 5 g curry and chilli in the pan.
- Add: add 120 g cashews, 100 g almonds, 30 g each of pumpkin and sunflower seeds.
- Simmer: simmer gently for 2–3 min until the Syrup thickens and coats.
- Bake: spread out individually on the baking paper, approx. 14 min at 160 °C fan.
- Break: let cool, break apart, store airtight.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Adjustable perforated metal Baking tray 40x35cm
Transparent bag small with stars, 10 pieces
Bow with clip, brown/gold
Rubber scraper light blue, small
Baking paper 42 x 33 cm, 25 pieces
Delivery in 1–2 working days · Free shipping from CHF 100*
Nice with it
Not needed for the recipe — but it fits.
Transparent bag large with stars, 10 pieces
Bow with clip, cream/gold
Bow with clip, gold
Bow with clip, cream
Bow with clip, bordeaux/gold
Bow with clip, dark green
Bow with clip, blue
Rubber scraper red, small
Rubber scraper pink, small
Transparent bag snowflakes and Christmas stars
Transparent bag Snowflakes, 20 pieces
So they're guaranteed to succeed
At the start the nuts are only thinly coated and it looks as if there's too little Syrup. Don't take them out of the pan now. After 2 to 3 minutes of gentle simmering the water evaporates, the Syrup thickens and wraps itself as a thicker layer around each nut — that's the moment when the seasoning sticks.
If the nuts lie in little heaps, they steam in the oven instead of roasting, and the sugar burns on the outside while the inside stays soft. Spread them in a single layer — the perforated tray is ideal for this, because the heat also comes from below.
350 g are gone faster than you think: make a double batch right away. Whatever's left over you fill into a Transparent bag and tie a bow around it — a little gift that's ready in five minutes and keeps for a month.
Frequently asked questions
Yes, that's explicitly intended. Just keep to the total amount of 280 g of nuts and seeds, then the Syrup is enough. Walnuts, hazelnuts, pecans or peanuts all work; larger nuts tend to need 16 rather than 14 minutes. What you don't like, you leave out and replace with more of another kind.
That's normal and not a mistake — the sugar from the Syrup caramelises during baking and binds the nuts together. Let them cool completely and then break them apart with your hands. As long as they're warm they pull strands and can't be separated cleanly.
Yes, both. The recipe contains neither milk nor egg nor flour — just nuts, seeds, sugar, salt, oil and spices. Just take a look at your curry powder: some blends contain wheat flour as a carrier. If the packaging says nothing about it, the snack is gluten-free.
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Related products
Adjustable baking tray with perforation metal 40x35cm
Clear bag small with stars, 10 pieces
Clear bag big with stars, 10 pieces
Bow with clip, brown/gold
Bow with clip, cream/gold
Bow with clip, gold
Bow with clip, cream
Bow with clip, brodeaux/gold
Bow with clip, dark green
Bow with clip, blue
Rubber scraper light blue, small
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Red, small
Rubber scraper Pink, small
Clear bag snowflakes and poinsettias
Clear bags Snowflakes, 20 pieces
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Geschenkidee
By: Amy On 2025-02-28Tolle Geschenkidee! Die Aperonüsse sind unglaublich würzig, schnell gemacht und kommen bei allen immer super an!
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