Roasted Mixed Nuts Snack

There's something about the moment when you pull a tray of roasted nuts from the oven that just stops you in your tracks—that sudden rush of toasted, fragrant warmth that fills the whole kitchen. I learned to make these years ago when a friend showed up at a dinner party with a simple bag of homemade roasted nuts, and everyone gravitating toward them before anything else made me realize how powerful that combination of simplicity and care could be. Now whenever I need something to bring somewhere or just want to feel like I'm treating myself right, these are what I make. They're the kind of thing that tastes infinitely better than anything store-bought, mostly because you control every single element.

I made these for a potluck once and someone asked for the recipe before they'd even finished eating, which tells you everything you need to know. The best part is watching people's surprise when you tell them it's just nuts, oil, and salt—they expect something more complicated because the flavor is so much more interesting than what you'd find in a standard package.

Ingredients

• Raw almonds, cashews, pecans, and walnuts (1 cup each): The mix matters because each nut brings its own texture and taste—almonds stay crisp, cashews turn almost buttery, pecans add earthiness, and walnuts provide a slight peppery note that ties it all together.
• Olive oil or melted butter (2 tablespoons): This is what takes them from raw to golden and helps every seasoning stick exactly where it should.
• Sea salt (1 teaspoon): Don't skip the sea salt; it tastes cleaner and sharper than table salt, which keeps the nuts from tasting flat.
• Smoked paprika, garlic powder, cayenne pepper (1/2 teaspoon, 1/2 teaspoon, 1/4 teaspoon, optional): These three are my go-to additions because they add complexity without drowning out the actual nut flavor—but they're truly optional depending on your mood.

Instructions

Set your oven and prep your canvas:

Heat your oven to 350°F and line a large baking sheet with parchment paper, which saves you from any sticking drama. This simple step makes cleanup effortless and prevents the nuts from picking up any burnt bits from the pan.

Combine and coat:

Toss all your nuts together in a large bowl, then drizzle in the olive oil and toss until every piece has a light shine. You're not going for a puddle of oil—just a subtle coating that will help the seasonings cling.

Season with intention:

Sprinkle your salt and any spices over the oiled nuts and toss everything again, making sure the seasoning distributes evenly. This moment of careful tossing prevents any one nut from getting the bulk of the seasoning while others get none.

Spread and roast:

Spread the nuts in a single layer on your prepared sheet, trying not to pile them on top of each other, then slide them into the oven for 12–15 minutes. About halfway through, give them a stir so they roast evenly and don't catch on one side.

Cool and crisp:

When they're golden and smell absolutely incredible, pull them from the oven and let them sit on the baking sheet while they cool completely—this is when they finish crisping up. The temptation to eat them warm is real, but patience here means better texture.

Save

I once brought these to a game night, and within an hour they were completely gone, leaving an empty bowl and a group of people asking where I'd bought them from. Watching someone's face light up when they realize these are homemade never gets old.

The Sweet Version Twist

If you want to skip the savory spices entirely, you can swap them for sweetness—just use 2 tablespoons of maple syrup (or honey) and 1 teaspoon of cinnamon instead, tossed in at the same step as the salt. The nuts take on an almost candy-like quality that's completely different from the savory version but equally hard to stop eating.

Storage and Longevity

Once they're completely cool, transfer them to an airtight container and they'll stay fresh and crispy at room temperature for up to two weeks—though I've never had a batch last that long because they're too easy to snack on. The airtight container is key because nuts will go soft if they're exposed to air or humidity.

Serving Ideas

These are endlessly versatile, which is part of what makes them so special to have on hand.

• Put them on a cheese board and watch them disappear alongside the other components.
• Bring them to parties or potlucks and accept the compliments with a knowing smile.
• Honestly, just keep them in a bowl on your counter and let them become your go-to thing you reach for when you need a snack that feels intentional and satisfying.

Save

These roasted nuts have quietly become one of my favorite things to make because they're proof that good food doesn't require complexity or hours of work. Sometimes the most memorable dishes are the simplest ones, made with intention and served with joy.

Common Recipe Questions

→ What nuts are best for roasting together?

Almonds, cashews, pecans, and walnuts roast evenly and provide a balanced mix of flavors and textures.

→ How do I get nuts evenly seasoned?

Drizzle them with olive oil and toss with salt and spices to ensure full coverage before roasting.

→ Can I adjust the spiciness of the nuts?

Yes, adding cayenne pepper adds heat. Adjust or omit according to your preference.

→ How long should nuts cool after roasting?

Let them cool completely on the baking sheet to crisp up properly before storing.

→ What is the best way to store roasted nuts?

Store in an airtight container at room temperature to keep them fresh for up to two weeks.