Spiced Nuts and Seeds Mix (Printer-friendly)

Crunchy toasted nuts and seeds with warming anti-inflammatory spices for healthy snacking or salad toppings.

# What You 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

# How to Make It:

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 using, and sea salt until well combined.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to ensure all pieces are evenly coated.
05 - Spread the coated mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden brown and fragrant.
07 - Remove from oven and allow to cool completely. Transfer to an airtight container for storage up to 2 weeks.

# Cooking Tips:

01 -
  • These taste indulgent but actually fuel your body with real nutrients and anti-inflammatory spices that feel like self-care.
  • Once you master the basic technique, you can swap nuts and seeds based on what's in your pantry, making it endlessly adaptable.
  • The aroma while they toast will make your whole house smell like a cozy spice market, and guests will keep asking what you're cooking.
02 -
  • Oven temperatures vary wildly, so watch carefully the first time you make these; 325°F is genuinely low enough to prevent burning, and going higher almost always results in spices turning bitter.
  • The halfway stir isn't optional—it's the difference between evenly toasted and a sad batch where half are pale and half are dark.
  • Letting them cool completely on the sheet is non-negotiable if you want that satisfying crunch; moving them too early traps steam and makes them soft.
03 -
  • If your spices seem stale or you bought them more than six months ago, they may be losing their potency—fresh spices make a noticeable difference here.
  • Keep these in an airtight container with a paper towel inside to absorb any residual moisture, which keeps them crispy far longer than you'd expect.
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