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Sweet and Spicy Roasted Mixed Nuts

Sweet and Spicy Roasted Mixed Nuts

These crisp roasted mixed nuts are coated with maple syrup, warm spices, and a touch of cayenne for a balanced sweet-savory snack. They are ideal for entertaining, gifting, or keeping on hand for a quick appetizer.

Prep: 10 min · Cook: 18 min · Total: 28 min · Serves: 6

Ingredients

  • 1 cup raw cashews
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 1 cup raw whole almonds
  • 0.5 tsp ground cinnamon
  • 1 tbsp fresh rosemary (finely chopped)
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt
  • 1 cup raw pecan halves
  • 0.25 tsp cayenne pepper
  • 0.25 tsp black pepper (freshly ground)

Instructions

  1. Preheat the oven to 325°F (163°C) with a rack in the center position, and line a rimmed 13-by-18-inch baking sheet with parchment paper so the sticky coating releases cleanly after roasting.
  2. Place 1 cup raw whole almonds, 1 cup raw pecan halves, and 1 cup raw cashews in a large mixing bowl, and check for any shell fragments before seasoning.
  3. In a small bowl, whisk 2 tbsp maple syrup, 1 tbsp olive oil, 0.75 tsp kosher salt, 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp ground cinnamon, 0.25 tsp cayenne pepper, 0.25 tsp freshly ground black pepper, and 1 tbsp finely chopped fresh rosemary for about 30 seconds, until the spices are evenly suspended in the syrup mixture.
  4. Pour the spice mixture over the nuts in the large mixing bowl, then fold with a silicone spatula for 1-2 minutes until every nut is glossy and evenly coated with no dry spices at the bottom of the bowl.
  5. Spread the coated nuts onto the prepared 13-by-18-inch baking sheet in a single even layer, using the spatula to separate clumps so the nuts roast instead of steam.
  6. Bake the nuts at 325°F (163°C) for 8 minutes, then remove the baking sheet with oven mitts and stir the nuts from the edges toward the center with a heatproof spatula for even browning.
  7. Return the baking sheet to the center rack and bake for 7-10 minutes more, until the nuts smell toasted, the coating looks bubbling and slightly darker, and the cashews are light golden; watch closely in the final 2 minutes because the maple coating can scorch quickly.
  8. Set the baking sheet on a wire rack and let the nuts cool undisturbed for 10 minutes, during which the coating will firm up and turn crisp rather than sticky.
  9. Break apart any clusters with clean hands or a spatula once the nuts are cool enough to handle, then let them cool completely on the baking sheet for another 10 minutes before serving.
  10. Serve the nuts at room temperature in a shallow bowl, or store them in an airtight container at room temperature for up to 1 week once fully cooled to preserve their crisp texture.

Nutrition (per serving)

  • Calories: 360
  • Protein: 10 g
  • Fat: 31 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Sugar: 6 g
  • Sodium: 296 mg

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