Spiced Nuts with Chili (Printable Version)
Crunchy mixed nuts roasted with aromatic spices and a touch of chili for a savory snack.
# What You'll Need:
→ Nuts
01 - 2 cups mixed raw nuts (almonds, cashews, pecans, walnuts)
→ Spices & Seasonings
02 - 1½ teaspoons chili powder
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ¼ teaspoon ground cinnamon
06 - ½ teaspoon sea salt
07 - ¼ teaspoon freshly ground black pepper
08 - 1 pinch cayenne pepper (optional)
→ Other
09 - 2 tablespoons olive oil
10 - 1 tablespoon maple syrup or honey
# Directions:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the nuts with olive oil and maple syrup or honey until evenly coated.
03 - Add chili powder, smoked paprika, cumin, cinnamon, sea salt, black pepper, and optional cayenne pepper to the nuts and toss to evenly distribute the spice blend.
04 - Spread the spiced nuts in a single layer on the prepared baking sheet.
05 - Roast for 18 to 20 minutes, stirring once halfway through, until the nuts are aromatic and golden brown.
06 - Remove from oven and allow to cool completely on the baking sheet; nuts will crisp as they cool.
07 - Transfer cooled nuts to an airtight container and store at room temperature for up to one week.
# Expert Tips:
01 -
- They disappear in seconds at parties because nobody can stop eating just one handful.
- The spices smell incredible while roasting, and your whole kitchen becomes the main event.
- Ready in under thirty minutes with zero complicated steps.
02 -
- Don't skip cooling them completely on the sheet—this is when they develop that satisfying crunch, not just right out of the oven.
- Stirring halfway through is non-negotiable unless you want some nuts dark and some pale.
03 -
- The moment you smell them getting fragrant is when you're close to done—trust your nose more than the timer.
- Let them cool undisturbed on the sheet; moving them while warm prevents that final crispness.