Spiced Nuts and Seeds Mix (Printable Version)

Crunchy toasted nuts and seeds with warming anti-inflammatory spices for healthy snacking.

# What You’ll Need:

→ Nuts

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

→ Seeds

04 - 1/2 cup raw pumpkin seeds (pepitas)
05 - 1/2 cup raw sunflower seeds

→ Spices

06 - 1 1/2 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp cayenne pepper (optional, for heat)
12 - 3/4 tsp sea salt

→ Other

13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp maple syrup or honey

# Step-by-Step Guide:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, maple syrup or honey, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper if using, and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden and fragrant.
07 - Remove from oven and let cool completely. Store in an airtight container for up to 2 weeks.

# Expert Tips:

01 -
  • These nuts actually taste good for you, with turmeric and cinnamon doing heavy lifting that your body notices.
  • They stay crispy for days, so you can make a big batch and forget the 3pm snack scramble.
  • One bowl feeds eight people or just you for a week, depending on your mood.
02 -
  • Don't skip the halfway stir—I learned this lesson when half my batch burned while the other half stayed pale, and there's no fixing that ratio once it happens.
  • Let them cool all the way before sealing the container, or steam will make them chewy instead of keeping them snappy and crisp.
03 -
  • Toast them on the slightly lower temperature of 325°F instead of 350°F—this gives you a wider window before they go from perfect to overdone, and the slower heat means more even browning.
  • Smell them around the 12-minute mark so you know what they sound and smell like when they're approaching done, because ovens vary wildly and your nose is often more reliable than a timer.
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