![Suya-Spiced Nuts](https://cdn.statically.io/img/www.foodandwine.com/thmb/ztDFwP08ALsp71Hqw9jTSQOkcHI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Suya-Spiced-Nuts-FT-RECIPE0124-0e5bd71332534ba1871109b9f28f6e63.jpg)
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
Drawing inspiration from chef Simileoluwa Adebajo’s Chicken Suya recipe, F&W associate editorial director Chandra Ram coats mixed nuts with butter and suya spice for a Nigerian-inspired riff on a popular bar snack that’s hot, sweet, and salty. If you’re planning to reserve the nuts for later use, be sure to let the nut mixture cool completely before storing. Set a bowl of them out whenever you’re entertaining and watch as they disappear.
To make these highly snackable nuts, start by blending a chicken bouillon cube, paprika, ginger, garlic, onion, cayenne, and black pepper in a spice grinder until finely ground. To bring out the warm, aromatic notes of each spice even further, we like to toast the mixture in a dry skillet until it smells nutty and fragrant. To finish, toss with warm, buttered nuts and brown sugar until the nuts are evenly coated. Take our advice: Make a double batch of the spice blend and use it to season meats for grilling, too.
Frequently asked questions
What is suya?
The suya spice blend is popular across West Africa, particularly in Nigeria. This aromatic blend typically includes peanut butter or peanut powder, paprika, ground ginger, garlic powder, onion powder, cayenne pepper, black pepper, and a chicken bouillon cube. While we love tossing it with pre-salted mixed nuts, it’s delicious on just about anything savory.
Notes from the Food & Wine Test Kitchen
Toasting the spices helps to open the aromatics and creates a perfumed, delicate spice blend. There are two easy ways to toast spices: dry-roasting them or cooking them in oil (a process known as tempering). Suddenly, cumin is more earthy, coriander more floral.
Make ahead
Let cool fully to room temperature before storing. Store at room temperature in an airtight container for up to one week.
Ingredients
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1 (0.2-ounce) chicken bouillon cube
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1 tablespoon ground ginger
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1 tablespoon paprika
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1/2 teaspoon black pepper
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1/2 teaspoon cayenne pepper
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1 tablespoon unsalted butter
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5 cups salted mixed nuts
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1 tablespoon light brown sugar
Directions
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Combine bouillon cube, ginger, paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a spice grinder; pulse until finely ground, about 20 pulses. Transfer spice mixture to a large skillet; cook over medium-low, shaking skillet often, until mixture is fragrant and toasted, about 4 minutes.
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Transfer toasted spice mixture to a large heatproof bowl; let cool to room temperature, about 10 minutes. Do not wipe skillet clean. Add butter to skillet, and melt over medium. Add nuts; cook, stirring often, until lightly toasted, about 8 minutes.
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Add nuts to spice mixture in bowl. Add brown sugar, and toss to combine. Serve immediately. Alternatively, spread nuts on a large rimmed baking sheet, and let cool to room temperature, about 30 minutes.
Originally appeared in Food & Wine magazine, December 2023 / January 2024