Spiced Nut Mix (Printable)

Crunchy nuts roasted with warming spices, ideal for savory-sweet snacking or gatherings.

# What You'll Need:

→ Nuts

01 - 1 cup whole almonds
02 - 1 cup cashews
03 - 1 cup pecan halves
04 - 1 cup walnuts

→ Spices & Seasonings

05 - 2 tablespoons olive oil
06 - 2 tablespoons maple syrup
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - ½ teaspoon ground cinnamon
10 - ½ teaspoon cayenne pepper
11 - 1 teaspoon sea salt
12 - ½ teaspoon freshly ground black pepper

# How-to Steps:

01 - Preheat the oven to 340°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, maple syrup, smoked paprika, cumin, cinnamon, cayenne, sea salt, and black pepper until fully blended.
03 - Add almonds, cashews, pecans, and walnuts to the bowl, tossing thoroughly to ensure even coating with the spice blend.
04 - Spread the spiced nuts in a single even layer on the prepared baking sheet.
05 - Roast in the preheated oven for 18 to 20 minutes, stirring once halfway through until golden and aromatic.
06 - Remove baking sheet from oven and allow nuts to cool completely; they will crisp as they cool.
07 - Transfer cooled nuts into an airtight container for storage.

# Expert Pointers:

01 -
  • It's the kind of snack that disappears within minutes of putting it on the table, and your guests will ask for the recipe every single time
  • Warm spices mean you're getting all that cozy feeling without any of the guilt—these nuts are genuinely good for you
  • Twenty minutes of hands-on time transforms pantry staples into something that tastes like you've been cooking all day
02 -
  • Don't skip the parchment paper—I learned this the hard way when the first batch stuck stubbornly, and some of the best pieces refused to come loose
  • The halfway stir is absolutely essential because nuts on the outer edges roast faster than those in the middle, and missing this step gives you uneven results
  • Letting them cool completely is not optional, even though it's the hardest part. Eating them warm feels good, but they'll be limp instead of properly crispy
03 -
  • Use a large bowl for tossing because cramped quarters mean uneven coating—give your spices room to work their magic
  • The secret that changed everything for me was buying spices whole and grinding them fresh, specifically the black pepper and cumin—the flavor intensity jumps immediately

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