Spiced Nuts Mix (Printable)

Crunchy roasted nuts with aromatic spices, honey, and a sweet-savory finish. Perfect for snacking or entertaining.

# What You Need:

→ Nuts

01 - 1 cup raw almonds
02 - 1 cup raw cashews
03 - 1 cup raw pecans
04 - 1 cup raw walnuts

→ Seasoning & Sweetener

05 - 3 tablespoons honey
06 - 2 tablespoons olive oil or melted butter
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon cayenne pepper
11 - 1 teaspoon sea salt
12 - 1/2 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine honey and olive oil (or melted butter). Add cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Mix well.
03 - Add all nuts to the bowl and toss thoroughly to coat with the spiced honey mixture.
04 - Spread the nuts in a single layer on the prepared baking sheet.
05 - Roast in the oven for 18–20 minutes, stirring halfway through, until golden and fragrant. Watch carefully to prevent burning.
06 - Remove from oven and let cool completely on the baking sheet (nuts will crisp as they cool).
07 - Break apart any clusters and store in an airtight container.

# Expert Tips:

01 -
  • The nuts get deeply caramelized and crispy without any fuss or candy thermometer.
  • You can adjust the heat level on the fly, making them mild for kids or bold for spice lovers.
  • They fill the house with a smell that makes everyone wander into the kitchen asking whats cooking.
  • One batch lasts for days in a jar, though they rarely survive that long in my house.
02 -
  • The nuts can go from perfect to burnt in less than two minutes, so stay close during the last few minutes of roasting.
  • They seem soft and sticky when you first pull them out, but they crisp up as they cool, so dont worry if they look underdone.
  • If you skip stirring halfway through, the nuts on the edges will darken too fast while the center stays pale.
03 -
  • Use raw nuts, not roasted, so you control the toasting and they dont overcook.
  • Line your baking sheet with parchment, not foil, because the honey can stick and burn on metal.
  • Taste a cooled nut before storing the whole batch so you can adjust salt or spice next time.
  • Double the recipe and keep half in the freezer, they thaw in minutes and taste just as good.
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