I’ve been making these spiced nuts for years now. It started with me dishing out my favourite spices into a bowl, mixing in some coconut oil and whatever nuts I had on hand. Every time I made them, they would be gone in no time flat! I started bringing them as a healthy snack to gatherings and received rave reviews.
On one ski trip to Vermont with my ski club, I made a big bag and passed it around the bus, as is the tradition. Most of the snacks do several rounds but my treats barely lasted a round. People went nuts (ha! ha!). They even broke the unwritten code and insisted the nuts be passed back to them after they had had their turn.
That’s when I realised I needed to record the recipe so I could share it with everyone.
These nuts are so damn good, not only because of the spice combination, but because of a secret ingredient. The cayenne gives them a spicy kick, while the maple syrup gives them a sweet crunch, but the real zinger is liquid smoke. This takes these bad boys to a whole other level. Hence, Sweet Smoky Spiced Nuts! Oooh, yes, please!!
Sweet Smoky Spiced Nuts
Makes about 2.5 cups
1 cup raw cashews
1/4 cup raw macadamia nuts
1/4 raw almonds (I used blanched almonds)
1/4 cup raw hazelnuts
1/4 raw walnuts
1/2 cup raw sunflower seeds
3 tbsp real maple syrup
1 tbsp coconut oil
1 tbsp Worcestershire
1/4 tsp cayenne (for spicer nuts use 1/2 tsp)
1/2 tsp ground cinnamon
1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp pink Himalayan salt
1/4 tsp liquid smoke
- Preheat oven to 350F.
- Place all ingredients in a large bowl and toss well to combine.
- Spread nuts out evenly on a baking tray.
- Bake for 10min. Then toss and bake for another 5min. Toss again and bake for a final 5mins, for a total of about 20min. The nuts may stick to the tray slightly so use a spatula to scrape and toss them.
- Allow to cool completely before storing or eating.
*NOTE: While baking the nuts, check them frequently as the type of baking tray and how hot your oven runs can affect baking time. The nuts burn quickly so be sure to toss and check often until evenly roasted.
Toss all the ingredients in a big bowl and mix until well-combined. This is especially important if the coconut oil is hard, however, you can melt it beforehand if you wish. Then lay the nuts out on a baking tray in an even layer and place in 350F oven.
Toss regularly to roast nuts evenly. If you have a very thin baking tray, the nuts will roast faster. The maple syrup will cause the nuts to stick to the tray so toss them regularly and scrape the bottom of the pan with a spatula to prevent the sunflower seeds from burning.
When the nuts are hot, they will be soft but as they cool, they will return to all their crunchy glory. Be sure to let them cool completely before eating or packing for storing. I like to keep my spiced nuts in a closed glass jar and sprinkle them on salads, use as a dessert topping or enjoy just as they are. I hope you get a chance to make them and love them as much as I do!