Description
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.
Ingredients
Scale
- 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.
Equipment
Buy Now → 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.
Keywords: Spiced nuts, Spiced nuts recipe, savory spiced nuts recipe, rosemary spiced nuts
