Spiced Nuts and Seeds Mix

My apartment smelled like warm spices for three days after I first made this mix, and honestly, I did not mind one bit. I had bought way too many nuts from the bulk bin, and rather than eating them plain, I decided to experiment with spices I had sitting in my cabinet. The turmeric gives everything this gorgeous golden color that makes you feel healthy just looking at it. Now I keep a jar on my counter at all times for those afternoon moments when I need something crunchy.

Last winter, I brought a bowl of these to a Friendsgiving dinner and watched them disappear in twenty minutes flat. My friend Sarah kept asking what I put in them because she could not quite place the flavor profile. When I told her it was mostly pantry spices she already had, she looked at me like I had revealed a government secret. Now she texts me every time she makes a new batch, usually with some variation she discovered.

Ingredients

• Raw almonds: Their slightly nutty bitterness balances beautifully with the sweet maple coating
• Raw cashews: These get so creamy when toasted, almost like they have been roasted in butter
• Raw walnuts: Hold onto the spice mixture exceptionally well thanks to their nooks and crannies
• Pumpkin seeds: Add this extra little crunch that makes the whole mix more interesting to eat
• Sunflower seeds: So affordable and they toast up into these perfect golden chips
• Ground turmeric: The real star for both that vibrant color and its anti inflammatory properties
• Ground cinnamon: Just enough to hint at sweetness without making it taste like dessert
• Smoked paprika: This is what gives the mix that irresistible savory depth
• Ground cumin: Adds an earthiness that grounds all the brighter flavors
• Extra virgin olive oil: Helps the spices stick and adds its own subtle fruitiness
• Maple syrup: Creates this incredible candy like coating when baked

Instructions

Get your oven ready:

Preheat to 325°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless later.

Mix your nuts and seeds:

Throw all the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds into a large bowl.

Whisk up your spice coating:

In a small bowl, combine olive oil, maple syrup, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne if you are feeling brave, and sea salt until it forms a thick paste.

Coat everything thoroughly:

Pour that spiced mixture over your nuts and seeds, then toss with your hands until every single piece is covered in that golden goodness.

Spread and bake:

Arrange the nuts in one even layer on your prepared baking sheet and bake for 15 minutes, giving them a good stir halfway through so nothing burns.

The hard part cooling:

Let them cool completely on the pan because they will get crunchier as they sit, which is exactly what you want.

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My mom started calling me every Sunday to ask if I had made my weekly batch yet. She keeps a container in her purse now for emergency snack situations, which I found both hilarious and slightly genius. Something about homemade spiced nuts feels so much more special than anything store bought.

Customize Your Mix

I have learned that almost any nut or seed works in this recipe as long as you keep the total volume roughly the same. Sometimes I add pecans for their buttery texture or throw in some Brazil nuts when I want extra selenium. Hemp seeds sprinkled on top after baking add this nice little protein boost without changing the flavor much.

Serving Ideas Beyond Snacking

These have become my secret weapon for elevating boring weekday meals. I crush them slightly and sprinkle over oatmeal with fresh berries, or toss a handful into green salads for unexpected texture and flavor. My favorite hack is mixing them into plain Greek yogurt with a drizzle of honey, which somehow feels fancy enough for breakfast company.

Gift Giving And Storage

During the holidays, I fill mason jars with this mix and tie them with simple twine for neighbors and coworkers. Everyone acts like I gave them something incredibly elaborate, but it takes maybe twenty minutes total. The key is letting them cool completely before packaging, otherwise trapped steam makes them lose that perfect crunch.

• Add dried cranberries or chopped dried apricots after baking for a sweet and savory variation
• Double the cinnamon and skip the cayenne if you are making these for kids
• Store in the freezer if you want them to stay extra crunchy for months

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Every time I open a fresh container, that first whiff of cinnamon and turmeric makes me smile. Some recipes become favorites because they taste incredible, but this one stuck around because it makes my whole kitchen feel warmer.

Recipe Questions & Answers

→ Can I customize the nut and seed varieties?

Absolutely. Feel free to swap in pecans, hazelnuts, macadamia nuts, or add chia seeds and flax seeds. Adjust the total quantity to maintain similar coating coverage.

→ How do I store these for maximum freshness?

Once completely cooled, transfer to an airtight container or glass jar. Store at room temperature for up to two weeks. Avoid refrigerating as moisture can affect the crunch.

→ Can I make this without sweetener?

Yes. Simply omit the maple syrup or honey. The spices provide plenty of flavor on their own. You may want to increase the olive oil slightly to help the spices adhere.

→ What's the best way to prevent burning?

Stir halfway through cooking and watch closely in the final minutes. The high oil content in nuts means they can go from golden to burnt quickly. Remove when fragrant and lightly toasted.

→ Can I double this batch?

Yes, but use two baking sheets to maintain proper air circulation. Crowding causes steaming instead of roasting. Bake both sheets simultaneously, rotating positions halfway through.