Spiced Nuts and Seeds Mix (Printable)

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

# 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 agents

13 - 2 tablespoon extra virgin olive oil
14 - 1 tablespoon maple syrup or honey

# Directions:

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 fully emulsified.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to ensure even coating of all pieces.
05 - Spread the mixture in a single, even layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once at the midpoint, 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.

# Expert Suggestions:

01 -
  • It tastes decadent but packed with the kind of nutrition that actually keeps you satisfied between meals.
  • The spice blend hits that sweet spot between warming and energizing without any heat if you skip the cayenne.
  • You can make a big batch and forget about snack decisions for weeks.
02 -
  • Raw nuts and seeds benefit from this lower, slower roasting temperature—blast them with high heat and you'll end up with acrid burnt oil instead of that nutty caramelization you're after.
  • The stir at the halfway mark isn't optional; I learned this the embarrassing way when I convinced myself my oven was different and wound up with some pieces dark brown and others barely toasted.
  • Wait for them to cool completely before you taste—the spices bloom and intensify as they cool, and eating them warm will give you a false reading on how they actually taste.
03 -
  • Make a double batch and store one jar in the freezer—the nuts stay perfectly crisp in the cold, and you'll always have an emergency snack without the guilt.
  • If your kitchen runs humid or you live somewhere damp, throw a small silica packet in the jar to keep everything crunchy right up until you finish it.
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