Spiced Nuts and Seeds Mix (Printable)

Crunchy toasted nuts and seeds with warming anti-inflammatory spices. Ideal for snacking or salad toppings.

# Ingredient List:

→ Nuts

01 - 1 cup raw almonds
02 - 1 cup raw cashews
03 - 1 cup raw walnuts

→ Seeds

04 - 1/2 cup raw pumpkin seeds (pepitas)
05 - 1/2 cup raw sunflower seeds

→ Spices

06 - 1 1/2 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp cayenne pepper (optional)
12 - 3/4 tsp sea salt

→ Coating

13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp maple syrup or honey

# How to Make:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, maple syrup (or honey), turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper (if using), and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss well to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden and fragrant.
07 - Remove from oven and let cool completely. Store in an airtight container for up to 2 weeks.

# Expert Tips:

01 -
  • The spice blend hits this perfect balance between warming turmeric and cinnamon with just enough heat to keep things interesting
  • Once you make a batch, you will realize how much money you save compared to buying those tiny gourmet bags at the store
  • These nuts make everything better sprinkled over morning oatmeal, afternoon salads, or just straight from your hand
02 -
  • The nuts continue crisping as they cool, so if they seem slightly soft when you first pull them out, do not panic and put them back in immediately
  • Stirring halfway through prevents burning and ensures that everything gets equal time against the hot surface of the baking sheet
  • Any amount of moisture will ruin the crunch, so store these in a completely airtight container the second they are cool
03 -
  • Buy your spices from bulk bins where you can get small amounts because the potency makes a huge difference in the final flavor
  • Room temperature nuts and seeds absorb the spice coating much more evenly than cold ones straight from the refrigerator
  • The parchment paper saves you cleanup time and prevents the sugars from sticking to your pan like they inevitably will without it
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