Save The first time I made these spiced nuts, my entire apartment filled with this incredible warm aroma that made my roommate wander out of her room asking what bakery had mysteriously opened in our kitchen. I was actually just experimenting with using up some leftover nuts and seeds, but the combination of turmeric, cinnamon, and smoked paprika created something that tasted like it came from a fancy gourmet shop.
I brought a jar to my dads house last Thanksgiving, and honestly, they disappeared faster than the actual appetizers. My uncle kept sneaking back to the kitchen like he was doing something covert, until finally he just started carrying the jar around with him. Now every family gathering, someone asks if Im bringing those spiced nuts.
Ingredients
- Raw almonds, cashews, and walnuts: I use raw nuts because they absorb the spice mixture so much better than roasted ones, plus you get to control exactly how toasted they become in the oven
- Pumpkin and sunflower seeds: These add such a lovely crunch and extra nutrition, plus they get beautifully crispy and golden
- Turmeric, cinnamon, and smoked paprika: This combination is magic, the turmeric adds that gorgeous golden color and anti-inflammatory benefits, cinnamon brings warmth, and smoked paprika gives this incredible depth
- Extra virgin olive oil: Helps all those spices cling to every nook and cranny of the nuts and seeds
- Maple syrup or honey: Just enough to create these irresistible caramelized edges and balance the spices
Instructions
- Get your oven ready:
- Preheat to 325F and line your largest baking sheet with parchment paper, this cleanup step is worth it
- Mix the base:
- Combine all the nuts and seeds in your biggest bowl so you have room to really toss them
- Whisk the spice magic:
- In a smaller bowl, mix the olive oil, maple syrup, and all those beautiful spices until its smooth and fragrant
- Coat everything:
- Pour the spiced oil over your nut mixture and toss like your life depends on it, you want every single piece coated
- Spread and bake:
- Spread in one layer on your prepared sheet and bake for 15 minutes, stirring halfway through so nothing burns
- The crucial cooling step:
- Let them cool completely on the pan, they will get crunchier as they cool, I promise
Save Last winter I was going through a rough patch and honestly, having a jar of these on my counter became this tiny comfort ritual. Id grab a handful while making tea, and somehow the combination of warm spices and satisfying crunch made everything feel a little more manageable.
Customizing Your Mix
I love that this recipe is so flexible. Sometimes I swap in pecans or hazelnuts, add some chia seeds for extra nutrition, or toss in dried cranberries after baking for a sweet and savory version. My sister likes hers with extra cayenne, while my niece prefers it completely mild. The base technique works with whatever nuts and seeds you have on hand.
Serving Ideas
Beyond just snacking, these spiced nuts have become my secret weapon for elevating simple dishes. I chop them and sprinkle over salads for crunch and flavor, stir them into morning yogurt, or package them beautifully as gifts. They also make the most unexpected but welcome addition to a cheese board.
Storage and Timing
The beauty of this recipe is that it scales perfectly and stores beautifully. I often double the batch because they vanish so quickly. They stay fresh for up to two weeks, though they have never lasted that long in my house. If you are gifting them, package them in pretty jars or bags within a day of making for maximum freshness.
- Make sure the nuts are completely cool before storing, any warmth will create condensation and ruin the crunch
- For longest freshness, store in a cool dark place away from direct sunlight
- If you want to make them even more special, add a vanilla bean to the spice mixture
Save Hope these bring as much warmth and joy to your kitchen as they have to mine.
Saffron Brook Recipe Q&As
- → How long do spiced nuts stay fresh?
Store cooled nuts in an airtight container at room temperature for up to 2 weeks. For longer storage, keep in the refrigerator for up to a month.
- → Can I customize the nut and seed blend?
Absolutely. Swap in pecans, hazelnuts, macadamia nuts, or add chia seeds and sesame seeds. Adjust ratios based on your preferences and what you have on hand.
- → Is this mix spicy?
The blend has warming flavor from cinnamon and smoked paprika rather than intense heat. Cayenne is optional—omit it for a milder taste or add more for extra kick.
- → Can I make this without sweetener?
Yes. The maple syrup helps spices adhere and adds subtle sweetness, but you can omit it or use a sugar substitute like monk fruit or stevia.
- → What's the best way to serve this mix?
Enjoy straight from the jar as a snack, sprinkle over yogurt and oatmeal, or use as a crunchy topping for salads and grain bowls.