Spiced Nuts and Seeds Mix

My kitchen smelled like a spice market the afternoon I first made this mix, and honestly, it was an accident born from wanting to use up what was sitting in my pantry before moving. I grabbed almonds, cashews, walnuts, a couple of seed varieties, and every warming spice I could find—turmeric, cinnamon, smoked paprika—tossed them all together with a drizzle of olive oil and maple syrup, and roasted them. By the time they came out golden and fragrant, my roommate had followed the smell into the kitchen and we ate half the batch before it cooled.

There's this moment during winter when I started bringing a small jar of these to my desk job, and colleagues kept asking what that incredible smell was coming from my drawer. I'd hand them a small handful, and suddenly people who never snacked were coming back for more, asking if I could make extra. That's when I realized this wasn't just a snack—it was the kind of thing that made you want to share it.

Ingredients

• Raw almonds: Their mild, slightly sweet flavor becomes the backbone here, soaking up those spices beautifully without fighting them.
• Raw cashews: These soften just slightly during roasting and give the mix creaminess without any added fat.
• Raw walnuts: They bring an earthy depth that makes the whole thing feel less like candy and more like something intentional.
• Raw pumpkin seeds: These are where the real magic happens—they toast to a deeper green and add a nutty, mineral quality that keeps the mix from being one-note.
• Raw sunflower seeds: They stay tender enough to feel delicate but give you little pops of texture throughout.
• Ground turmeric: This is doing the heavy lifting for anti-inflammatory warmth, and I've learned it needs the fat from the olive oil to really develop its flavor.
• Ground cinnamon: Use a good quality here—the cheap stuff disappears, but real cinnamon makes you taste it in the best way.
• Smoked paprika: This is the secret that makes people ask what that flavor is; it's sophisticated without being obvious.
• Ground cumin: Half a teaspoon is all it takes to ground the spice profile and keep it from being too sweet.
• Ground black pepper: Fresh-cracked if you can manage it, because it wakes everything up.
• Cayenne pepper: Totally optional, but if you like heat, this is where it lives—add just enough to notice it on the finish.
• Sea salt: Don't skimp here; it's the only thing holding all these flavors together, and you need enough to make each bite sing.
• Extra virgin olive oil: This carries all the spice flavor and keeps everything cohesive; cheaper oil makes the whole thing taste thin.
• Maple syrup or honey: Just enough to create a light glaze that helps the spices stick, not enough to make it candy.

Instructions

Get your oven ready and your workspace set up:

Preheat to 325°F and line your baking sheet with parchment paper so nothing sticks and you don't have to scrape dried spice coating off later. This low-and-slow temperature is what keeps nuts from browning too fast and burning while the seeds stay tender.

Combine all your nuts and seeds in one bowl:

Use a large mixing bowl and toss the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds together. Getting everything in one place at the start means you'll coat everything evenly and won't miss any stragglers.

Make your spice coating in a separate bowl:

Whisk together the olive oil, maple syrup, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne (if using), and sea salt until it looks like a thin paste. The whisking is important because it distributes the spices so they don't clump, and they need that fat to suspend properly.

Toss everything together until evenly coated:

Pour the spice mixture over your nuts and seeds and use a spatula or your hands to toss until every piece gets a light coating. This is the moment that feels like you're not doing enough, but trust it—you don't want a heavy glaze, just enough coverage.

Spread it on your prepared sheet in a single layer:

Don't crowd it or pile it up; give everything room to breathe and toast. A crowded pan steams instead of roasts, and you lose that crunch.

Roast for fifteen minutes, stirring halfway through:

Set a timer for seven and a half minutes, give everything a stir with a spatula so it toasts evenly, then finish the second seven and a half minutes. You'll know it's done when the kitchen smells like a warm spice cabinet and everything looks golden.

Cool completely before storing:

Spread it on the counter or a clean towel and let it sit untouched for at least ten minutes. It'll crisp up as it cools, and trying to store it warm traps steam and makes it soggy.

Save

My mom tried this once and started eating it straight from the storage container while standing at the sink, not even putting it in a bowl. She looked at me and said this was the kind of snack she wished existed when we were kids, something that actually tasted good without being obvious junk. That quiet moment—her enjoying something I made, something healthy that didn't feel like deprivation—made this recipe feel suddenly bigger than just a snack.

When to Make This and How to Use It

I make a double batch every other Sunday now because it disappears into breakfasts, desk snacking, and the moment someone visits. A handful with your coffee or tea in the morning feels like you've already done something good for yourself. Scattered over a simple green salad, it adds richness and texture that makes you actually want to eat your vegetables, and mixed into plain Greek yogurt with a touch of honey, it becomes the kind of breakfast you look forward to the night before.

Customizing Your Mix

The beauty of this recipe is how forgiving it is to your personal preferences and what you have on hand. If you love hazelnuts or pecans, swap them in for any of the nuts here without changing the character of the dish. The seed ratio is flexible too—some seasons I lean heavier on sunflower seeds because they're cheaper, and other times I add pumpkin seeds because their earthiness appeals to me more. If you want something sweeter after baking, toss in dried cranberries or raisins while everything is still warm; they soften slightly and add a little chew.

Storage and Keeping It Fresh

An airtight container is genuinely your best friend here because these stay crispy for up to two weeks if they're sealed properly. I use small glass containers because plastic holds onto oils and can make things taste stale faster. If you're making this for gifts, small mason jars with handwritten labels feel personal without being over the top, and people always come back asking for the recipe.

• Store in a cool, dry place away from direct sunlight to keep the spices from fading.
• If they somehow get soft from humidity, spread them on a baking sheet and toast them again at 300°F for five minutes.
• Freeze-dried in portions if you're meal-prepping weeks ahead, and they thaw at room temperature within minutes.

Save

This is the kind of recipe that lives on my counter now, ready for moments when I want something real to eat without thinking too hard. It's become the snack I reach for when I need grounding, texture, and a little bit of spice.

Recipe FAQs

→ How long do spiced nuts stay fresh?

Store your spiced nuts and seeds mix in an airtight container at room temperature for up to 2 weeks. For extended freshness, you can refrigerate them for up to a month, though the texture may become slightly less crisp over time.

→ Can I use different nuts in this mix?

Absolutely! Feel free to substitute pecans, hazelnuts, Brazil nuts, or macadamia nuts for any of the called-for varieties. You can also add chia seeds or flax seeds after baking for extra nutritional benefits.

→ Is this mix suitable for meal prep?

Yes, this spiced nuts and seeds mix is excellent for meal prep. Make a large batch on Sunday and portion into small containers or reusable bags for grab-and-go snacks throughout the week. The flavors actually develop and intensify after a day or two.

→ How can I make this mix sweeter or spicier?

For extra sweetness, increase the maple syrup to 2 tablespoons or add dried cranberries and raisins after baking. To amplify the heat, add more cayenne pepper or a pinch of red pepper flakes. You can also experiment with cardamom or nutmeg for different flavor profiles.

→ What's the best way to serve spiced nuts?

Enjoy them straight from your hand as a satisfying snack, sprinkle over salads for crunch and protein, layer onto yogurt parfaits, or serve alongside cheese and charcuterie boards. They're also delicious crushed and used as a coating for chicken or fish.

→ Can I make this without an oven?

Yes! Toast the nuts and seeds in a large skillet over medium heat for 8-10 minutes, stirring frequently. Add the spice mixture during the last 2 minutes of cooking, tossing constantly to coat evenly without burning.