Spiced Nuts and Seeds Mix (Printable)

Toasted nuts and seeds coated in turmeric, cinnamon, and smoked paprika for a crunchy, warming snack.

# 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 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 Ingredients

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 desired, and sea salt until well combined.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to ensure even coating on all pieces.
05 - Spread the coated mixture in a single, even layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once at the 7-8 minute mark, until golden brown and fragrant.
07 - Remove from oven and allow to cool completely on the baking sheet. Transfer to an airtight container and store for up to 2 weeks.

# Chef’s Tips:

01 -
  • It takes fifteen minutes in the oven but tastes like you've been cooking all day.
  • The turmeric and warming spices actually make you feel good, not just satisfied.
  • You get that perfect crunch that stays crispy for days, even straight from the container.
02 -
  • The biggest mistake is roasting at too high a temperature and watching the bottom nuts burn while the middle is still pale—325°F feels slow but it's exactly right.
  • If your mixture isn't getting that golden color by the halfway point, your oven might run cool, so don't panic—just give it a few extra minutes.
  • Turmeric stains everything it touches, so use a dedicated spoon and bowl if you care about your white marble countertop like I do.
03 -
  • Taste the spice mixture on your finger before tossing it with the nuts—this is your only chance to adjust and add more salt or heat if you want it.
  • Keep the oven temperature low and consistent; a thermometer inside your oven is worth its weight in gold because so many ovens run hotter than they claim.
  • Toast the spices dry in a skillet for one minute before adding the oil—it deepens their flavor and makes the whole mix taste more complex.
Return