Spiced nuts, made with 10 ingredients in just 25 minutes. This flavorful appetizer or snack is really addictive and perfect for the holidays.
spiced nuts
What a great snack! Super tasty, crunchy and really, really addictive. If you're a nut lover, this recipe is for you.
You don't need to use the same nuts and spices I used. Make your own combinations with your favorite ingredients or what you have in your kitchen. It's a pretty basic recipe, so it always works.
I usually buy raw and unsalted nuts and roast them in the oven if I want them roasted (which is not very often). It's extremely easy, you just need to place them onto a baking tray or baking dish and bake until golden brown.
Although this appetizer or snack is just perfect for the holidays (everybody loves it!), it's also a great choice for any special occasion or even as a snack on a daily basis.
spiced nuts ingredients
- Nuts (pecans, walnuts and cashews) – This is my favorite combo, but any nuts will do. I prefer to use unsalted, raw nuts. If you use salted nuts, you'll need to add salt though.
- Maple syrup – Feel free to use any other liquid sweetener.
- Oil – I made this recipe using coconut oil, but please use the oil you like or have on hand. I always use extra virgin oils when possible because they’re healthier. This ingredient is optional, so if you don’t eat oil, just omit it. However, the spiced nuts will taste better if you add oil and also will have a better texture.
- Ground cumin – Add any spices you want (paprika, cinnamon, ginger, garlic powder, onion powder, etc.).
- Salt – I always use Himalayan pink salt. Any type of salt is okay though.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
- Cayenne pepper flakes – This ingredient is optional. If you don’t like spicy food, just omit it.
- Dried rosemary – Add any dried herbs you want (oregano, parsley, sage, thyme, etc.).
tips to make spiced nuts
- Some people roast the nuts first, and in the meanwhile, they mix the rest of the ingredients in a large mixing bowl. Once the nuts are roasted, they add them to the bowl and stir until well combined. It's more convenient, but the spiced nuts will be stickier and less tasty that way.
- Use just one type of nuts if you want, although I prefer to mix at least 3 different kinds.
- You can serve them in a bowl, a dish or a martini or margarita glass. You choose!
- Feel free to use vegan butter instead of oil. I prefer to use oil though, as I find it healthier.
- You need to use your oven to make this recipe, even if you use roasted nuts. I've never made spiced nuts in a skillet, but I guess it could work.
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Spiced Nuts
Ingredients
- ⅔ cup pecans, raw and unsalted
- ⅔ cup walnuts, raw and unsalted
- ⅔ cup cashews, raw and unsalted
- 2 tablespoon maple syrup
- 1 tablespoon oil of your choice, optional, I used melted coconut oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper flakes
- 1 teaspoon dried rosemary
Instructions
- Preheat the oven to 350ºF or 180ºC.
- Mix all the ingredients in a large mixing bowl (except the dried rosemary) until well combined.
- Place the spiced nuts onto a baking sheet (lined with parchment paper or not, it's up to you) and bake for 20-25 minutes or until golden brown.
- Remove from the oven, add the dried rosemary and stir until well mixed.
- Serve warm immediately or keep in an airtight container at room temperature for 2-3 weeks. I prefer them cold.
Doris says
I've just purchased a dehydration kit for my Wolf oven. Now I want to make your spiced nuts. The shelves in the Wolf kit are open so I can't put the spice mix on the nuts as I dehydrate them. But you seem to say that adding the spices after roasting is not the best option. Since dehydrating raw nuts is the best option to preserve nutrients and oils in the nuts, how do you recommend I use this recipe. It sounds delicious!
Iosune says
Hi Doris! You could follow my recipe and use some parchment paper or a silicon mat in your dehydrator. That's what I would do. Hope it helps!
Roobee says
I am not vegan but these nuts sound ok to me... maybe making them
Iosune Robles says
Hi Roobee! Hope you enjoy the recipe 🙂
Julia Borisenko says
I made mine exactly the same, except I used Garum Masala. It is very very good. Thank you for this recipe.
Iosune Robles says
Hi! I'm so glad you liked it Julia 🙂
Julie K says
Yummy. Thank you. I nearly started to follow a recipe with egg whites in it and managed to remember the forgotten vegans at my workplace. I’m very pleased I found your recipe 😀
Iosune Robles says
Hi Julie! That's good 🙂 Thank you so much!
Lynne says
I'd like to know what combinations of spices people have tried and really liked.
rhiannon smart says
How long will the nuts keep for?
Lynne Marie Sullivan says
I would use them within a week. They'll probably keep a lot longer, but I think freshness is one of the big attributes to this recipe.
Iosune Robles says
Thanks for your help 🙂 Have a nice day!
Iosune Robles says
Hi! If you keep them in an airtight container at room temperature, they will last for 2-3 weeks!
bob WINTOUR says
Bulgarian walnuts and walnut kernels are among the most esteemed worldwide, mainly because of the excellent taste and nutritional values.
Pecan Kernels by Bulgarian Nuts are normal and natural with extremely high caliber. Pecan parts rank as one of the top nuts, giving most elevated level of value cancer prevention agents.
Iosune says
Hi Bob! Thanks a lot for your comment 🙂
Mary says
Can I make these with nuts I have on hand .... I don’t have any raw. Thanks!
Lynne Marie Sullivan says
I don't see why you couldn't use roasted nuts, but you may want to use a lower temperature and watch that they don't get over-done.
Iosune says
Hi Lynne! Thanks a lot for your comment 🙂
Iosune says
Hi Mary! I’ve never made this recipe using toasted nuts, but I think it should work. Lynne is right, I would roast them at a lower temperature or just reduce the baking time 🙂
Terry Tinsel says
Oh my word, super tasty and addictive. Made a big batch for a get together and the bowls were empty in under 5 mins! Plan to make more soon and will triple the batch and hold some back. Thanks for sharing this recipe.
Iosune says
Hi Terry! I'm so happy to hear that 🙂 You're so welcome!
Marjorie says
I cover raw nuts with a syrup made of maple syrup and spices. Roast at 300 degrees for 10 minutes, stir and roast another 5. Delicious! There is no need to add oil. All oils are highly processed and damage the endothelial cells that line the arteries.
Iosune says
Hi Marjorie! Thanks a lot for your comment 🙂 Sounds amazing!
Tori Bell says
Omg, these look and sound so good! Perfect holiday munchies!
Iosune says
Hi Tori! Thanks a lot 🙂 Have a nice day!
georganne says
hi...i dont eat nuts or oil and wondered 8f this recipe could just as well work for chick peas.(..garbanzo beans)?...thx
Georganne
Iosune says
Hi Georganne! You can make this recipe using the spices and herbs you want: https://simpleveganblog.com/spicy-roasted-chickpeas/ Hope it works!