• Richo's ultimate nut mix (Richo's Bar Snacks)

Bar snacks don't get much better than a bowl of warmed, spiced nuts to go with a cold beer. These are super quick and simple to make at home.

5 cups





Skill level

Average: 5 (1 vote)


  • ½ cup cashew nuts
  • ½ cup Brazil nuts
  • ½ cup salted peanuts
  • ½ cup smoked almonds (see note)
  • ½ cup macadamia nuts
  • 1½ tbsp pumpkin seeds
  • 1½ tbsp sunflower seeds
  • 1 tsp ground smoked paprika
  • 1 tbsp chilli powder
  • 1 tbsp salt
  • 1 tsp pepper
  • 3-4 tsp olive oil
  • 1 cup soya crisps
  • 1 cup rice crackers, crushed (see note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place nuts, seeds, smoked paprika, chilli powder, salt, pepper and olive oil in a heavy-based pan on low heat. Cook, stirring constantly, for 3–4 minutes or until nuts are evenly coated in the spices and oil, and are gently warmed. 
  2. Remove pan from heat. Add soya crisps and rice crackers the mixture and stir well to combine.
  3. Serve warm in a large bowl.



• You can use regular almonds if you prefer.

• You can use the rice cracker flavour of your choice – plain or seaweed flavours will suit this recipe.


This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.