Roasted Spiced Nut Mix
A reliable nut mix relies on a gentle toast to bring out natural oils before the seasonings take hold. Once you master the ratio of fat to spice, you can pull from your pantry to suit any profile.
Watch the color, not the clock.
Nuts can go from perfectly toasted to burnt in under a minute; trust your nose to tell you when they are ready.
- rimmed baking sheet
- parchment paper
- mixing bowl
- silicone spatula
What goes in.
- 3 cupsraw mixed nuts (almonds, cashews, pecans, walnuts)
- 1 tbspneutral oil, such as grapeseed or avocado oil
- 1 tspkosher salt
- 1 tspsmoked paprika
- 0.5 tspcayenne pepper
- 1 tbspmaple syrup or honey
Emulsifying the glaze
Mixing the oil and sweetener with the spices before adding the nuts ensures an even coat that doesn't clump or create sticky spots.
The method.
Preheat and prepare
Set your oven to 325°F (165°C). Line the baking sheet with parchment paper to prevent sticking.
Create the seasoning slurry
In your bowl, whisk together the oil, maple syrup, salt, paprika, and cayenne until smooth.
Coat the nuts
Add the raw nuts to the bowl and toss thoroughly with the spatula until every crevice of each nut is coated in the spice mixture.
Roast
Spread the nuts in a single, even layer on the baking sheet. Roast for 15 to 18 minutes, shaking the pan halfway through.
Cool completely
Remove from the oven and let them cool directly on the hot pan. The glaze will harden and the nuts will turn crunchy as they lose heat.
Other turns to take.
Rosemary and Sea Salt
Replace paprika and cayenne with two tablespoons of finely chopped fresh rosemary and a pinch of flaky sea salt added after roasting.
Cinnamon and Brown Sugar
Swap the savory spices for cinnamon and a touch of dark brown sugar for a warmer, darker profile.
When it doesn't go to plan.
Always use raw nuts, not pre-roasted, to avoid over-cooking during the second roast.
If using walnuts or pecans, watch them closely in the final minutes as their high oil content causes them to darken faster than almonds.
Wait until the nuts are entirely cold before storing in an airtight container to keep them crisp.
The ones that keep coming up.
Why use neutral oil?
Neutral oil allows the flavor of the spices and the nuts themselves to be the primary focus without competing with heavy olive or coconut flavors.
Can I use different nuts?
Yes, but aim for nuts of similar size if possible, or chop larger nuts like walnuts into halves so they roast at the same rate as smaller cashews.
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