Spiced Nuts and Seeds Mix (Printable)

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

# What You'll 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 tsp ground turmeric
07 - 1 tsp ground cinnamon
08 - 1 tsp smoked paprika
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground black pepper
11 - 1/4 tsp cayenne pepper (optional, for heat)
12 - 3/4 tsp sea salt

→ Other

13 - 2 tbsp extra virgin olive oil
14 - 1 tbsp 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 or honey, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper if using, and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds. Toss thoroughly to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once halfway through, until golden and fragrant.
07 - Remove from oven and let cool completely. Store in an airtight container for up to 2 weeks.

# Expert Tips:

01 -
  • They're ready in under 30 minutes and taste like you spent way more effort than you actually did.
  • The warmth from turmeric and cinnamon makes them feel comforting, not just crunchy filler.
  • One batch lasts almost two weeks, so you always have something real to snack on instead of reaching for the processed stuff.
02 -
  • Don't skip stirring halfway through—I learned this by discovering half-burned nuts at the back of the pan while the front stayed pale.
  • Let them cool all the way before storing or they'll steam themselves back into softness and lose that satisfying crunch.
03 -
  • Taste the spice mixture on your finger before committing it to the whole batch—this takes ten seconds and prevents regret.
  • The secret to their addictiveness is that they taste savory, sweet, warm, and slightly spicy all at once, so don't hold back on any of the spices.
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