Spiced Nuts and Seeds Mix (Printable)

Crunchy toasted nuts and seeds with warming spices for healthy snacking

# What You 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 teaspoon ground turmeric
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 3/4 teaspoon sea salt

→ Binding Agents

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

# Steps:

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, 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 well to ensure even coating.
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 -
  • It tastes indulgent but actually fuels your body with real nutrients and healthy fats that keep you satisfied.
  • The spices make your kitchen smell incredible while baking, and that aroma lingers in the best way possible.
  • Once you nail the technique, you'll find yourself making batch after batch because the cost per serving is genuinely cheap.
02 -
  • Don't skip stirring halfway through—I learned this the hard way when a batch burned around the edges while the middle stayed pale and soft.
  • The mix will seem soft when it first comes out of the oven but hardens as it cools, so resist the urge to put it away while it's still warm or it'll clump together.
03 -
  • If your oven runs hot, check at the 12 minute mark instead of waiting the full 15, since every oven has its own personality and you want golden, not burnt.
  • Make a double or triple batch and keep it in several jars because once people taste this, they'll ask you for it regularly and you'll want backups.
Go Back