Pin It The first time I made spiced nuts, I was hosting a last minute game night and had zero snacks in the pantry. A quick raid of my baking cupboard revealed bags of random nuts and seeds from who knows when. I tossed them with whatever spices caught my eye, crossed my fingers, and hoped for the best. They disappeared faster than anything else I served that night.
My roommate used to hide her stash in the back of the pantry because she claimed I would finish the entire batch within 24 hours. She was not wrong. There is something dangerously addictive about that perfect balance of sweet maple and smoky spices. Now I always make double batches just to ensure there is actually some left for guests.
Ingredients
- Raw almonds, cashews, and walnuts: The mix of textures here is important, with almonds providing crunch, cashews adding creaminess, and walnuts contributing that earthy depth.
- Pumpkin and sunflower seeds: These little seeds crisp up beautifully and add variety while keeping the cost down compared to all nuts.
- Turmeric and cinnamon: This spice combo is the secret magic that makes these taste special, plus turmeric adds that anti inflammatory boost.
- Smoked paprika and cayenne: Just enough heat to make things interesting without overwhelming the warming spices.
- Olive oil and maple syrup: The oil helps the spices stick and promotes even toasting, while the syrup creates that addictive candy like coating.
Instructions
- Preheat your oven:
- Get that oven to 325°F and line a baking sheet with parchment paper, which prevents sticking and makes cleanup so much easier later.
- Combine all nuts and seeds:
- Dump the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds into a large bowl and give them a quick toss to distribute everything.
- Whisk the spice coating:
- In a separate small bowl, mix the olive oil, maple syrup, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne, and salt until well combined.
- Coat everything evenly:
- Pour the spiced oil over the nut mixture and toss thoroughly until every piece is covered in that beautiful golden mixture.
- Spread and bake:
- Spread in a single layer on your prepared baking sheet and bake for 15 minutes, stirring halfway through to prevent burning and ensure even toasting.
- Cool completely:
- Let them cool on the baking sheet, as they will continue to crisp up as they cool, then store in an airtight container for up to two weeks.
Pin It My mom now keeps a jar on her counter at all times and texts me whenever she runs low. It has become our thing, exchanging little batches during visits and discussing which spices we tweaked this time. Food is better when shared, but these nuts might just be worth keeping all to yourself.
Make It Your Own
Sometimes I add rosemary and garlic powder for a savory version that pairs beautifully with wine. Other times I go all in on the heat with extra cayenne and a pinch of chili powder. The beauty of this recipe is how forgiving it is, letting you adjust the flavors to match your mood or the season.
Serving Ideas
These nuts have saved me more times than I can count when unexpected guests drop by. I keep a jar in the car for road trips and another at my desk for afternoon energy slumps. They also make the most thoughtful homemade gift, layered in mason jars with ribbon during the holidays.
Storage and Meal Prep
The hardest part is not eating them all before they make it into the storage container. If you somehow manage to exercise restraint, they will stay fresh for weeks at room temperature in an airtight container. For longer storage, the freezer works beautifully and they actually taste great straight from frozen.
- Make a double batch on Sunday and you will have snacks sorted for the entire week.
- Package individual portions in small bags for grab and go lunchbox additions.
- Remember these continue to crisp up while cooling, so resist the urge to taste test too early.
Pin It Hope these spiced nuts find their way into your kitchen and your heart. Happy snacking, everyone.
Recipe FAQs
- → Can I use different nuts or seeds?
Absolutely. Pecans, hazelnuts, or brazil nuts work beautifully in place of walnuts or cashews. Chia seeds or sesame seeds make excellent additions to the base mix.
- → How do I store this mix?
Keep in an airtight container at room temperature for up to two weeks. The spices continue to develop, making the flavor even better after a few days.
- → Is this suitable for meal prep?
Perfect for meal prep. Make a double batch on Sunday and portion into grab-and-go containers for weekday snacks or salad toppings throughout the week.
- → Can I make this without sweetener?
Yes. Simply omit the maple syrup or honey and increase the olive oil by one tablespoon. The spices provide plenty of flavor on their own.
- → What's the best way to prevent burning?
Stir halfway through the 15-minute bake time and watch closely during the last few minutes. The high oil content means nuts can go from golden to burnt quickly.