Spiced Nuts and Seeds Mix (Print View)

A crunchy blend of almonds, cashews, and walnuts with pumpkin and sunflower seeds, toasted with anti-inflammatory spices for a healthy snack.

# Components:

→ 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 (optional, for heat)
12 - 3/4 tsp sea salt

→ Others

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

# Directions:

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 (if using), 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. Bake for 15 minutes, stirring once halfway through, until golden and fragrant.
06 - Remove from oven and let cool completely. Store in an airtight container for up to 2 weeks.

# Expert Advice:

01 -
  • The combination of warming spices makes these nuts taste like something you would buy from a specialty food store but at a fraction of the cost
  • They stay crunchy for weeks and double as an incredible salad topping that transforms ordinary greens into something special
02 -
  • The nuts continue to crisp as they cool so do not be alarmed if they seem slightly soft when you first take them out of the oven
  • Stirring halfway through prevents the bottom nuts from burning while the top ones remain underdone
03 -
  • Buy raw nuts and seeds instead of roasted ones since the pre-roasted variety can become bitter when baked again with spices
  • Let the nuts cool completely on the baking sheet rather than transferring them immediately to prevent condensation from making them soggy
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