Roasted Spiced Nut Mixes
A good nut mix relies on the balance between fat, salt, and heat. Use a mix of textures—firm almonds, soft pecans, and creamy cashews—to keep every handful interesting.
Raw is better than roasted
Always start with raw, unsalted nuts. If you use pre-roasted nuts, they will overcook and lose their flavor during the second trip through the oven.
- Large mixing bowl
- Whisk
- Rimmed baking sheet
- Parchment paper
What goes in.
- 3 cupsraw nut blend (almonds, pecans, walnuts, cashews)
- 1large egg white
- 1 tbspdark brown sugar
- 1 tspfine sea salt
- 1/2 tspsmoked paprika
- 1/4 tspcayenne pepper
- 1/2 tspground cumin
The Egg White Bond
Whisk the egg white until it is just frothy, not stiff. This thin layer acts as the glue that holds the spices against the uneven surface of the nuts.
The method.
Prep the oven
Preheat your oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
Whisk the binder
In a large bowl, whisk the egg white with the sugar, salt, paprika, cayenne, and cumin until the mixture is uniform and pale.
Coat the nuts
Add the raw nuts to the bowl and toss thoroughly. Every crevice of every nut should be coated in the spice paste.
Spread and roast
Spread the nuts in a single layer on the prepared sheet. Bake for 20 minutes, stirring halfway through to ensure even color.
Cool completely
Remove from the oven and let them cool on the pan. They will crisp up as they lose heat; do not try to eat them hot.
Other turns to take.
Rosemary and Sea Salt
Swap the spices for two tablespoons of finely chopped fresh rosemary and a generous crack of black pepper.
Curry and Lime
Use a mild yellow curry powder and add a teaspoon of finely grated lime zest into the egg white mixture.
When it doesn't go to plan.
If the nuts look like they are clumping too much, use a fork to separate them on the pan before putting them into the oven.
Store in an airtight glass jar. If they lose their crunch after a few days, pop them back into a 300°F oven for five minutes to dry out.
Do not skip the sugar; it caramelizes slightly with the spices, providing a base note that balances the salt and heat.
The ones that keep coming up.
Can I use honey or maple syrup instead of egg white?
You can, but the nuts will be sticky rather than crisp. The egg white is the secret to a dry, clean finish.
How do I know when they are done?
Look for the edges of the nuts to turn a shade darker, and smell the air. When you can clearly identify the fragrance of the toasted spices, pull them out.
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