Spiced Nuts and Seeds Mix (Print-Friendly)

Crunchy toasted nuts and seeds with warming anti-inflammatory spices. Ready in 25 minutes.

# What You'll Need:

→ Nuts

01 - 1 cup raw almonds
02 - 1 cup raw cashews
03 - 1 cup raw walnuts

→ Seeds

04 - 1/2 cup raw pumpkin seeds (pepitas)
05 - 1/2 cup raw sunflower seeds

→ Spices

06 - 1 1/2 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp cayenne pepper
12 - 3/4 tsp sea salt

→ Coating

13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp maple syrup or honey

# How To Make It:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, maple syrup (or honey), turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper, and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss well to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden and fragrant.
07 - Remove from oven and let cool completely. Store in an airtight container for up to 2 weeks.

# Expert Advice:

01 -
  • The combination of sweet and smoky spices hits every craving at once
  • Make a big batch on Sunday and have snacks sorted for the whole week
  • Way more economical than buying spiced nuts from fancy stores
02 -
  • The nuts continue cooking after you remove them from the oven, so do not wait for them to look perfectly done in the oven
  • Stirring halfway through is non negotiable or the ones on the bottom will taste bitter and burnt
  • These keep for weeks but they rarely last more than a few days in my house
03 -
  • Buy your spices from bulk bins where you can get just what you need to keep them fresh and potent
  • The parchment paper is worth it for easy cleanup, but a silicone mat works beautifully too
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