Save The smell of turmeric and cinnamon toasting in the oven fills the whole house with something warm and golden. I started making these spiced nuts during a particularly stressful winter when I needed something crunchy to munch on while working, and they became such a ritual that I now keep a jar on my counter at all times. My neighbor actually stopped by one afternoon when I had a batch cooling and refused to leave until I wrote the recipe down for her on the back of an envelope.
Last Christmas I made triple batches and packed them into little mason jars with handwritten labels. My brother called me in January asking if I had a secret stash because his teenagers had demolished their gift within forty eight hours. Now whenever I visit, someone immediately asks if I brought the good nuts.
Ingredients
- Raw almonds: Almonds hold up beautifully to roasting and their slight bitterness balances the sweet spices
- Raw cashews: These become incredibly buttery and creamy when toasted, adding a luxurious texture
- Raw walnuts: Their earthy flavor pairs perfectly with the turmeric and cinnamon combination
- Raw pumpkin seeds: Pepitas add a satisfying crunch and toast faster than the nuts for texture variety
- Raw sunflower seeds: These little seeds get wonderfully nutty and help fill in all the small spaces
- Ground turmeric: The star ingredient that gives these their gorgeous golden color and anti inflammatory benefits
- Ground cinnamon: Adds warmth that bridges the savory spices with the touch of sweetness
- Smoked paprika: This brings a subtle smokiness that makes people wonder what the secret ingredient is
- Ground cumin: Just enough to add depth without making the mix taste like taco seasoning
- Ground black pepper: A little heat wakes up all the other flavors
- Cayenne pepper: Optional but worth it if you like that slow burning warmth at the back of your throat
- Sea salt: Essential to balance the maple syrup and make all the spices pop
- Extra virgin olive oil: Helps the spices cling to every surface and adds its own fruity richness
- Maple syrup or honey: Just enough to create a light caramelized coating and help the spices adhere
Instructions
- Get your oven ready:
- Preheat to 325°F and line a baking sheet with parchment paper because the sugar in the maple syrup will create some sticky spots
- Combine your nuts and seeds:
- Pile all the almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds into your largest mixing bowl
- Mix the magic coating:
- Whisk together the olive oil, maple syrup, and all those beautiful spices until you have a smooth, fragrant paste
- Coat everything thoroughly:
- Pour the spiced mixture over the nuts and toss with your hands, making sure every single piece gets covered in that golden goodness
- Spread them out:
- Arrange the nuts in a single layer on your prepared baking sheet so they toast evenly instead of steaming
- Toast to perfection:
- Bake for 15 minutes, but set a timer to stir halfway through because the ones on the edges brown faster
- The hardest part:
- Let them cool completely on the baking sheet because they crisp up as they cool and you do not want to ruin that
Save My three year old nephew helped me make a batch once and was so proud sprinkling the spices that he told everyone at daycare that he was a chef. His mom said he now asks if we can make the yellow nuts every time they come over.
Making Them Your Own
I have discovered that swapping in pecans for the walnuts creates this almost buttery, praline like quality. During fall I add a pinch of nutmeg and cloves, and in summer I sometimes throw in some curry powder for a completely different vibe. The template works with whatever spice direction you want to take it.
Serving Ideas Beyond Snacking
These have become my secret weapon for elevating simple weekday meals. I crush them slightly and sprinkle over roasted squash, toss a handful into morning oatmeal, or use them as the crunch element in grain bowls. They even work crumbled over ice cream for this sweet and salty dessert situation that people go crazy for.
Storage And Batch Planning
Learned the hard way that these disappear faster than expected when you have guests. I now always make a double batch if I am taking them anywhere or hosting. They keep perfectly in an airtight container for two weeks, though in my house they have never made it past day five.
- Store in glass containers rather than plastic to preserve their crisp texture
- Freeze a portion if you want them to last longer than two weeks
- Tuck a small silica packet in the container if you live somewhere humid
Save Every time I pull a fresh batch from the oven and that first waft of spiced warmth hits me, I am reminded of why simple homemade things taste so much better than anything from a store. Happy baking.
Recipe Questions
- → How long do spiced nuts stay fresh?
Store your spiced nuts and seeds mix in an airtight container at room temperature for up to two weeks. For longer freshness, keep in the refrigerator for up to a month.
- → Can I use different nuts and seeds?
Absolutely. Swap in pecans, hazelnuts, or add chia seeds based on your preference or what you have available. The total quantity should remain similar for even seasoning.
- → Is this mix spicy?
The cayenne pepper is optional and adds mild heat. Without it, the spices provide warming flavors rather than spicy heat. Adjust cayenne to your taste preference.
- → Can I make this vegan?
Yes. Simply use maple syrup instead of honey to bind the spices. The maple syrup creates the same coating effect while keeping it plant-based.
- → What's the best way to serve this?
Enjoy on its own as a snack, sprinkle over yogurt, oatmeal, or salads. The crunchy texture and spiced flavor complement both sweet and savory dishes beautifully.
- → Why stir halfway through baking?
Stirring ensures even toasting and coating. Nuts at the edges may brown faster, so mixing halfway prevents burning and promotes uniform color and crunch.