Name: Spiced Nuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 2/3 cup pecans (75 g), raw and unsalted; 2/3 cup walnuts (75 g), raw and unsalted; 2/3 cup cashews (95 g), raw and unsalted; 2 tbsp maple syrup; 1 tbsp oil of your choice (optional), I used melted coconut oil; 1/2 tsp ground cumin; 1/2 tsp salt; 1/8 tsp ground black pepper; 1/8 tsp cayenne pepper flakes; 1 tsp dried rosemary

Recipe Print

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

Author: Simple Vegan Blog
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
about 2 cups (32 tbsp) 1x
Appetizer, Snack
Vegan, American

★★★★★ 5 from 1 reviews

Servings about 2 cups (32 tbsp) 1x

Scale Tap or hover over number to scale servings

Print Pin Rate

Spiced nuts, made with 10 ingredients in just 25 minutes. This flavorful appetizer or snack is really addictive and perfect for the holidays.

Ingredients

2/3 cup pecans (75 g), raw and unsalted
2/3 cup walnuts (75 g), raw and unsalted
2/3 cup cashews (95 g), raw and unsalted
2 tbsp maple syrup
1 tbsp oil of your choice (optional), I used melted coconut oil
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp ground black pepper
1/8 tsp cayenne pepper flakes
1 tsp 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.

Nutrition

Serving Size: 1 tbsp
Calories: 55
Sugar: 1.1 g
Sodium: 35 mg
Fat: 4.9 g
Saturated Fat: 0.9 g
Carbohydrates: 2.5 g
Fiber: 0.5 g
Protein: 1 g

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