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spiced nuts in a white bowl set on a wood table

Mom’s Spiced Nuts Recipe

  • Author: Lauren Grant
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 ½ cups 1x
  • Category: Snack / Appetizer
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free


Sweet, salty, and slightly spicy, this spiced nut recipe will quickly become a favorite. Serve these as a snack, appetizer or addition to charcuterie boards.


  • 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


  1. Heat oven to 325°F (163ºC); coat a baking sheets with nonstick spray.
  2. In a large bowl whisk together maple syrup, rosemary, curry powder, kosher salt and cayenne. Add the nuts and toss to coat evenly.
  3. Transfer nuts to prepared baking sheet and spread into an even layer.
  4. Sprinkle a bit of flaky sea salt over nuts; optional.
  5. Bake until toasted and golden brown, 20—25 minutes, stirring a couple of times.
  6. 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.


  • 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.

Keywords: Spiced nuts, Spiced nuts recipe, savory spiced nuts recipe, rosemary spiced nuts

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