This savory Spiced Nuts Recipe is the perfect anytime snack or appetizer. The mix of almonds, pecans, cashews, pistachios and pumpkin seeds are crunchy, salty, savory, sweet and even a little spicy. It’s an easy recipe everyone will be asking for and also makes the best gift.
This Spiced Nuts Recipe is the ultimate appetizer or snack recipe and way too easy to make. With just 10 ingredients and only 10 minutes to prep, these nuts are great for anyone to try making in the kitchen.
My mom makes these nuts every year around the holidays to have around the house and also packages them up as a gift for family and friends. We’re not joking when everyone asks her for the recipe, they are insanely addicting.
She gave me the tried-and-true secret recipe to share with you all! The best part is you can customize it to your liking with mix-ins and spices to make it any flavor you desire.
If you are looking for more great appetizers to try, we recommend Stovetop Popcorn, Mushroom Crostini, and Ham and Cheese Puff Pastry Bites.
Table of Contents
Lauren’s Recipe Rundown
- My mom’s favorite holiday recipe. This recipe was passed down to me by my mom. She makes it every single year around the holidays because it’s the perfect snack or gift to make in advance.
- Easy to make snack or appetizer. Anyone can perfectly master this spiced nut recipe. Plus, prep time is only 10 minutes.
- Great to customize. Add your favorite nuts as well as dried spices to change up the flavors of the mix any time of the year.
- Tip Tip: be sure the nuts are cooled completely before storing them! If they are even a little bit warm, you will lose the crisp/crunch you achieved from roasting.
What are Spiced Nuts?
Spiced nuts are essentially nuts (either all the same kind of nut or a mixture) coated in oil, sugar and spices. They’re roasted until golden brown and toasty. Once cooled, they’re extra-crunchy and full of flavor.
Ingredients You’ll Need
No surprises on the ingredient list here! Plus it’s only 10 ingredients. Everything is easy to find at the store and may already be in your pantry. Jump to the recipe card below for exact measurements.
- A mixture or raw nuts: My favorite combination is almonds, pecans, cashews, pistachios, and pumpkin seeds. This combination hits all the crunch levels but feel free to use what you like or have on hand. Just make sure to use raw unsalted nuts.
- Pure maple syrup: this is what adds sweetness. But it also makes them even more crunchy once cooled. Make sure you use pure maple syrup, not pancake syrup.
- Dried Rosemary: adds a wintery/earthy flavor to the nuts. Nothing else does the trick.
- Spices: curry powder and cayenne add major oomph to the mixture. I don’t recommend substituting the curry powder for something else, but if you have to, check out this DIY curry powder recipe. Use as many of the spices it calls for, if you’ve got ‘em.
- Salt: kosher salt is an important ingredient here. Table salt just isn’t the same. I also like to sprinkle flaky sea salt over the nuts right before they go in the oven—but that’s completely optional.
How to Make this Spiced Nuts Recipe
The process couldn’t be simpler. Jump to the recipe card below for the full recipe instructions!
- Heat oven to 325°F (163ºC); coat a baking sheets with nonstick spray.
- Whisk together maple syrup, rosemary, curry powder, kosher salt and cayenne in a mixing bowl.
- In a large bowl, combine the raw nuts.
- Add sweet-spice mixture to nuts and toss to evenly coat.
- Transfer nuts to prepared baking sheet and spread into an even layer.
- This is optional, but I like to sprinkle a bit of flaky sea salt over nuts.
- Bake the nuts until they are toasted and golden brown, 20—25 minutes, stirring a couple of times throughout baking.
- Let the nuts cool completely on the baking sheet. Then use a metal spatula to scrape nuts off the pan and into an airtight container. Store the spiced nuts at room temperature for up to 2 weeks. *For longer storage, you can keep them in the freezer.
Expert Tips
- Be sure to fully cool the nuts before storing. This ensures the maple syrup caramelizes onto them to make them crispy and not soggy. If you place the nuts into jars while they are still warm, they will lose their crunchy texture.
- We recommend sticking with maple syrup as the sweetener. We’ve tried brown sugar and honey but both don’t crystallize correctly on the nuts or burn.
- Be sure to stir the nuts a couple of times throughout baking. This ensures that they are evenly roasted and coated in the syrup mixture.
- Swap cayenne for black pepper for less spice. If you like your nuts mild, use black pepper rather than cayenne.
Storage
Store the savory nuts in an airtight container at room temperature for up to 2 weeks.
You can freeze these nuts for up to 1 month. I recommend letting then thaw, spread out on a baking sheet, at room temperature, for a few hours.
These are the ideal make ahead recipe for entertaining or for giving as a gift. Buy some cellophane bags or cute gift boxes and everyone will love them as a snack!
Serving Savory Spiced Nuts
We have so many ideas of how to serve this nut mix in creative ways any time of the year.
- Set them out as a snack or appetizer in a small bowl.
- Add them to a charcuterie board.
- Package them up in small jars and gift them for the holidays.
- Most importantly, let the nuts cool completely before serving. I do not recommend serving warm.
FAQs
I haven’t tested this, but I predict the sugar will burn. I recommend sticking with pure maple syrup.
You can freeze these nuts for up to 1 month. I recommend letting then thaw, spread out on a baking sheet, at room temperature, for a few hours.
If the nuts are not fully cooled before being transferred to an airtight container they will release steam in the jar and cause the nuts to soften and become sticky. It’s absolutely imperative that the nuts cool completely before being stored.
Additionally, if the jar or container of nuts are left open and the air is relatively humid, the nuts can soften and become sticky. Keep them sealed when not being eaten.
No olive oil or melted butter needed! Some recipes even rely on egg white for crisping, but the maple syrup does all the heavy lifting here!
If you can find mixed nuts that are raw and unsalted, go right ahead! I have never found that which is why I call for a cup amount of each.
More Healthy Appetizer Recipes
Rate and review!
Did you make this Spiced Nuts Recipe? Let me know in the comments below and be sure to leave a star rating!
Easy Spiced Nuts Recipe
Description
Ingredients
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup raw cashews
- ¾ cup raw shelled pistachios
- ⅔ cup raw pumpkin seeds
- 3 tablespoons pure maple syrup
- 1¼ teaspoon dried rosemary
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- ¾ teaspoon cayenne pepper
- Flaky sea salt optional
Instructions
- Heat oven to 325°F (163ºC); coat a baking sheets with nonstick spray.
- In a large bowl whisk together maple syrup, rosemary, curry powder, kosher salt and cayenne. Add the nuts and toss to coat evenly.
- Transfer nuts to prepared baking sheet and spread into an even layer.
- Sprinkle a bit of flaky sea salt over nuts; optional.
- Bake until toasted and golden brown, 20—25 minutes, stirring a couple of times.
- Let nuts cool completely on sheet. Use a metal spatula to scrape nuts off pans; transfer to an airtight container and store at room temperature for up to 2 weeks.
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Equipment
Notes
- If you’re sensitive to spice, you can use black pepper instead of cayenne.
- Raw, unsalted pumpkin seeds (also called pepitas) can be hard to find sometimes. Look in the bulk bin section of your grocery store. Roasted unsalted pepitas will work fine—they won’t burn.
- It’s imperative that you let the nuts cool completely before storing in an airtight container.
Nutrition
This recipe and article were originally published on December 14, 2015. It was most recently updated on January 8, 2025 with step-by-step images for clarity and understanding.
Super easy and very tasty. I could even add a bit more cayenne, but I like hot spicy. Thanks for the yummy recipe.
Thanks for the comment Lisa, a little extra heat sounds delicious!
Huge hit at the family gathering!
I followed recipe and felt the spices could have been doubled. Smelled great while cooking but the flavors mellowed out with cooking. I tasted the marinade before coating the nuts and afterwards and it was flavorful. After it was cooked the flavors fell short
Hi. I want to try this recipe but maple syrup isn’t available in my country. Can I use honey instead?
Yes, honey will work but I would add in 1 tablespoon olive oil to the honey and spice mixture. This will make it easier to combine and evenly toss with the nuts.
Love the flavour explosion of sweet and savoury. I made a few changes/additions because that’s just me. I added fenugreek seeds, dried coconut, cranberries and used honey instead of maple syrup. I wasn’t sure what I would think about the curry powder, but it totally works! Thanks for this new addiction.
Fenugreek is such a great addition!! I have some and will be trying this next time. Thanks for sharing!