Introduction

This spiced nuts recipe delivers a perfect balance of sweet, savory, and spicy flavors, making it an ideal snack for any occasion. Robust with rosemary, curry, and a hint of cayenne, these nuts are irresistibly crunchy and flavorful.

A close-up of a white bowl filled with a mix of roasted nuts and seeds on a white crumpled paper liner; the mix includes brown pecans, light brown cashews, darker brown almonds, and green pumpkin seeds all coated with a shiny seasoning giving a slightly oily texture. The bowl sits on a brown wooden surface, and scattered nuts are partly visible nearby. The lighting highlights the rich colors and textures of the nuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup raw almonds
1 cup raw pecans
1 cup raw cashews
¾ cup raw shelled pistachios
⅔ cup raw pumpkin seeds
3 tablespoons pure maple syrup
1¼ teaspoon dried rosemary
1 teaspoon curry powder
1 teaspoon kosher salt
¾ teaspoon cayenne pepper
Flaky sea salt (optional)

Instructions

Step 1: Preheat your oven to 325°F (163ºC) and lightly coat a baking sheet with nonstick spray.
Step 2: In a large bowl, whisk together the maple syrup, dried rosemary, curry powder, kosher salt, and cayenne pepper until well combined.
Step 3: Add all the nuts and pumpkin seeds to the bowl and toss thoroughly to coat them evenly with the spice mixture.
Step 4: Spread the coated nuts and seeds out in an even layer on the prepared baking sheet.
Step 5: If desired, sprinkle a little flaky sea salt over the top for extra texture and flavor.
Step 6: Bake for 20 to 25 minutes, stirring every 7 to 8 minutes to ensure even toasting and prevent burning, until the nuts are golden brown and aromatic.
Step 7: Remove from the oven and let the nuts cool completely on the baking sheet. Once cooled, use a metal spatula to scrape them off the pan.
Step 8: Transfer the cooled, spiced nuts to an airtight container. Store at room temperature for up to 2 weeks.

Tips & Variations

If you prefer less heat, substitute black pepper for cayenne pepper to maintain a subtle spice.
Raw, unsalted pumpkin seeds (pepitas) can sometimes be found in bulk bins or specialty stores. If unavailable, roasted unsalted pumpkin seeds work well too, just watch carefully so they don’t burn.
Allow the nuts to cool completely before storing to keep them crisp and fresh.

Storage

Store the cooled spiced nuts in an airtight container at room temperature for up to two weeks. Keep them away from moisture and heat to maintain crunch. No refrigeration is needed, and they can be enjoyed straight from the container. If they lose crispness, briefly toast them in a dry pan to refresh their crunch.

How to Serve

A white bowl lined with crumpled white paper is filled to the top with a mix of roasted nuts and seeds. The mix includes large pecans with deep grooves and a dark brown color, curved cashews that are light brown, almonds with a smooth, medium brown tone, and flat green pumpkin seeds scattered throughout. The nuts have a slightly oily and roasted texture with visible seasoning flakes. The bowl sits on a wooden surface with a few stray nuts around it, giving a cozy and rustic feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted nuts instead of raw?

While raw nuts are recommended for even coating and roasting, you can use raw or unsalted roasted nuts. Avoid pre-flavored or heavily salted nuts as they might overpower the spice mix.

Is it possible to make this recipe nut-free?

Yes, you can substitute all nuts with seeds like pumpkin seeds, sunflower seeds, and pepitas to make a nut-free version. Adjust roasting time slightly if needed and watch for even toasting.