Spiced Nuts Crunchy Aromatic (Printable)

Aromatic mixed nuts roasted with warming spices for a crunchy, flavorful snack.

# What You'll Need:

→ Nuts

01 - 2 cups mixed raw nuts (almonds, cashews, pecans, walnuts)

→ Spices & Seasonings

02 - 1 teaspoon ground cumin
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon cayenne pepper (optional)
06 - 1 teaspoon fine sea salt
07 - 2 tablespoons brown sugar

→ Coating

08 - 2 tablespoons olive oil
09 - 1 egg white (optional)

# How to Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk olive oil with egg white if using, until frothy.
03 - Add mixed nuts to the bowl and toss thoroughly to coat with the oil mixture.
04 - In a separate bowl, combine ground cumin, smoked paprika, cinnamon, cayenne pepper, sea salt, and brown sugar.
05 - Sprinkle the spice mixture evenly over the coated nuts and stir to distribute all seasonings uniformly.
06 - Spread the nuts in a single even layer on the prepared baking sheet.
07 - Bake in the preheated oven for 18 to 20 minutes, stirring halfway through until nuts are golden and aromatic.
08 - Remove from the oven and allow the nuts to cool completely; they will crisp up as they cool.

# Expert Hacks:

01 -
  • They come together in under half an hour and taste like you spent all day on them.
  • One batch disappears faster than any dessert at a gathering, so guests remember them long after.
  • The spice blend walks that perfect line between warming and exciting—never overwhelming.
02 -
  • Don't skip the halfway stir—the nuts closest to the oven edges brown faster, and stirring ensures nothing burns while the center stays pale.
  • The nuts will seem almost soft when they come out of the oven, but they harden as they cool; resist the urge to eat them hot and ruin the crunch.
  • If you use an egg white, whisk it really well or it'll cook into chunks instead of creating an even coating.
03 -
  • If your oven tends to run hot, lower the temperature to 325°F and add a few extra minutes; burnt spices taste bitter and ruin everything.
  • Toast your whole spices separately in a dry pan for thirty seconds before grinding them if you want even more aromatic intensity.

Go Back