Ready in less than 30 minutes, these roasted Mixed Spiced Nuts make an easy sweet and savory snack for your next holiday celebration or party.
Whenever I'm entertaining and need a quick appetizer, I go straight to my freezer and grab whatever nuts I have on hand. I like to keep my freezer well-stocked with a variety of nuts, this way I always have something I can use.
These spicy mixed nuts only take twenty minutes to make and you can use whatever unsalted nuts you have on hand. For this recipe, I included pecans, walnuts, cashews, and almonds.
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How to Make Spiced Nuts
I like to use maple syrup to lightly sweeten the nuts and a bit of cayenne for some heat and a nice kick. Aromatic spices such as ground cumin, coriander and some all spice gives these nuts so much flavor. Finally, a bit of fresh rosemary adds a delicious herbal touch to these mixed spiced nuts.
Here's an overview of the ingredients and steps needed for making this easy recipe for spiced nuts. You can find the amounts needed in the recipe card at the end of this post.
Ingredients Overview
- Mixed raw nuts: I used pecans, walnuts, cashews and almonds
- Butter
- Sea salt
- Cayenne
- Ground cumin
- Ground coriander
- Allspice
- Rosemary
- Pure maple syrup
Steps Overview
- Preheat oven. Lightly coat a sheet pan with oil or line with parchment paper.
- Spread the nuts in a single layer on the prepared baking sheet. Roast nuts for 5 minutes, stir and bake for another 5 minutes.
- While the nuts are roasting in the oven, prepare the spice mixture by melting 2 tablespoons of butter in a small saucepan over medium heat. Add the spices to the melted butter, stir and then add the maple syrup. Cook over low heat for a couple of minutes.
- Once the nuts have toasted for 10 minutes remove them from the oven and pour the spice and maple syrup mixture over them. Mix well to coat all the nuts with the spice mixture.
- Return the nuts to the oven for another 10 minutes, stirring once after 5 minutes.
- Remove tray from oven and let the nuts cool on the baking tray, break up any clumps as they cool.
Serving Suggestions
These seasoned nuts are perfect for serving with cocktails at a party, excellent as part of a cheese board, and are great for topping salads or for a healthy snack.
They also make excellent homemade gifts and make a great host/ hostess gift.
Storage Instructions
Store these spiced nuts in mason jars or an airtight container and place them in a cool and dry place. The nuts will stay fresh for a few weeks.
I hope you have a chance to make a batch of these Mixed Spiced Nuts soon. The smell coming from your oven while these nuts are roasting is intoxicating!
More Spiced Nuts Recipes
Mixed Spiced Nuts
Ingredients
- 2-½ cups Mixed raw nuts I used pecans, walnuts, cashews and almonds
- 2 Tablespoons butter
- ½ teaspoon salt
- ½ teaspoon cayenne
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon allspice
- 2 teaspoons fresh rosemary, chopped
- ¼ cup pure maple syrup
Instructions
- Preheat oven to 350°F. Lightly coat a rimmed baking tray with oil or line it with parchment paper.
- Spread nuts in one single layer on baking sheet. Roast in oven stirring nuts after 5 minutes. Return to oven and bake for another 5 minutes.
- While the nuts are roasting in the oven, prepare the spice mixture by melting 2 tablespoons of butter in a small saucepan over medium heat. Add spices, stir and then add the maple syrup. Cook on low heat for a couple of minutes.
- Once the nuts have toasted for 10 minutes remove from the oven and pour the spice mixture over the nuts mixing well to coat all the nuts with the spice mixture.
- Return the nuts to the oven for another 10 minutes, stirring once after 5 minutes.
- Remove tray from oven and let nuts cool on baking tray, breaking up the clumps as they cool.
- Store in an airtight container in a cool and dry place.
Notes
- Make sure to use raw and unsalted nuts for this recipe.
- Store spiced nuts in a mason jar or an airtight container and place them in a cool and dry place. The nuts should stay fresh for a few weeks.
Claudia says
Hi, wondering if this recipe calls for raw nuts or roasted. Also wondering why they only last a week stored. Have seen that same info in some recipes, but not all. And lastly, does the stickiness go away as they cool? Have also seen that mentioned. Thanks for any other info!!
Fida | Sweet and Savoury Pursuits says
Hello Claudia, Yes, you'll need raw nuts for this recipe. They will definitely last longer than a week (I've corrected that in the recipe), make sure to store them in an airtight container once they have completely cooled. And yes, the stickiness does go away once the nuts have cooled.
Beth says
I made these and they were very tasty but very sticky. Any suggestions?
Fida | Sweet and Savoury Pursuits says
Hi Beth, I know I've had that issue when I used honey instead of maple syrup. But not when using maple syrup. You also need to let them cool entirely before storing them. Did you make any substitutions to the recipe?
Pamela says
I recommend baking on a silpat or parchment paper. The nuts have a tendency to stick to the pav when they cool.
C.M. says
Made this recipe for a get together with friends and they disappeared in minutes, so good.
Sweet and Savoury Pursuits says
So happy to hear that, thanks for letting me know!