Spiced Nuts and Seeds Mix

Last winter, my sister showed up at my door with a mason jar of these golden spiced nuts, and I literally hid them in the back of the pantry so my housemates would not discover them. The house smelled incredible for hours afterward, like someone was baking memories alongside snacks. Now I make a double batch every Sunday because somehow they always vanish by Wednesday.

I brought these to a game night once, and three people asked for the recipe before they even finished their first handful. Watching friends reach for another handful while mid conversation about something else entirely, that is when you know a snack works. Something about the crunch and the warmth keeps people grazing without realizing it.

Ingredients

• Raw almonds: Almonds hold up beautifully to roasting and develop this incredible crunch that stays sharp even days later
• Raw cashews: Cashews soften slightly in the oven, creating this perfect creamy contrast to the crunchier nuts
• Raw walnuts: Walnuts get almost buttery when toasted, adding richness that balances the bright spices
• Pumpkin seeds: Pepitas toast up fast and add this delicate little crunch throughout every handful
• Sunflower seeds: These tiny seeds pack such a nutty punch and get extra golden in the oven
• Ground turmeric: The earthy base that gives these their gorgeous golden color and anti inflammatory kick
• Ground cinnamon: Just enough warmth to hint at sweetness without making this taste like dessert
• Smoked paprika: This is the secret ingredient that adds subtle depth and makes people ask what is in this
• Ground cumin: Brings a savory note that keeps the spice blend from being too one dimensional
• Ground black pepper: A gentle heat that wakes up all the other spices
• Cayenne pepper: Optional, but I always add it because that tiny kick at the end makes these addictive
• Sea salt: Pulls everything together and highlights the natural sweetness of the nuts
• Extra virgin olive oil: Helps the spices cling to every surface and adds its own fruity note
• Maple syrup or honey: Just enough to help the spices adhere and add the slightest caramelized finish

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven ready:

Preheat to 325 degrees Fahrenheit and line a large baking sheet with parchment paper, trust me, cleanup is so much easier this way.

Combine your nuts and seeds:

Dump the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds into a large mixing bowl, no need to be neat about it.

Whisk the magic coating:

In a small bowl, whisk together olive oil, maple syrup, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne if using, and salt until smooth.

Coat everything evenly:

Pour that spiced oil mixture over the nuts and seeds, then toss thoroughly until every single piece is glistening.

Spread for roasting:

Spread the mixture in a single layer on your prepared baking sheet, giving the nuts enough room to toast properly.

Bake to golden perfection:

Slide into the oven for 15 minutes, stirring halfway through, until the nuts are golden brown and your kitchen smells amazing.

Cool completely:

Let them cool completely on the baking sheet because they keep crisping up as they cool, then store in an airtight container.

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My mom started keeping a batch on her counter for afternoon snack attacks, and she swears they stopped her from reaching for chips completely. Something about the protein and healthy fats keeps you satisfied in a way processed snacks never do.

Making These Your Own

The base recipe is perfect as is, but I sometimes swap in pecans for walnuts when I want something sweeter, or add chopped hazelnuts for a European twist. Once I added chia seeds and they got so hard they were like little pebbles, lesson learned.

Serving Ideas Beyond Snacking

These transformed my morning yogurt game completely. I also crush them slightly and sprinkle over roasted butternut squash, or toss them into grain bowls for unexpected crunch and protein. Last week I added them to a kale salad with apples and it was possibly the best lunch I have made all month.

Storage and Make Ahead Tips

The batch doubles and triples beautifully if you are gift giving or meal prepping. I keep small mason jars in my desk drawer and they stay perfect for weeks, though honestly they never last that long in my house.

• Add dried cranberries or cherries after baking if you want a sweet and savory version
• For a chocolate variation, toss cooled nuts with 1 tablespoon cocoa powder and 1 tablespoon powdered sugar
• If you want them extra salty, add another quarter teaspoon of salt while warm so it sticks better

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Hope these bring as much joy to your kitchen as they have to mine. Happy snacking.

Common Questions

→ Can I customize the nuts and seeds?

Absolutely. Swap in pecans, hazelnuts, Brazil nuts, or add chia seeds and flax seeds for variety. Adjust proportions based on your preferences or what's available in your pantry.

→ How should I store this spiced mix?

Let the mixture cool completely before storing in an airtight container. Keeps well at room temperature for up to two weeks. For longer freshness, refrigerate for up to a month.

→ Can I reduce the sweetness?

Yes. Decrease the maple syrup or honey to 1 teaspoon, or omit entirely for a savory version. The spices provide plenty of flavor without sweetener.

→ What's the best way to serve?

Enjoy by the handful for snacking, sprinkle over grain bowls and salads, add texture to yogurt parfaits, or package as gifts. The warm spices complement both sweet and savory dishes.

→ Is this suitable for meal prep?

Perfect for meal prep. Make a double batch and portion into smaller containers for grab-and-go snacks throughout the week. The flavors actually develop more depth after a day or two.

→ Can I make this oil-free?

Replace olive oil with melted coconut oil or use 2 tablespoons of water mixed with the syrup. The coating may be slightly lighter but still delicious.