This spiced nuts recipe takes just 15 minutes in the oven and will satisfy cravings for both sweet and savory.
What I Love About This Spiced Nuts Recipe
- They’re simple! One sweetener, one spice, and a little salt is all it takes to put them together. No need to chop anything or pull out six jars of spices.
- They’re fast. Just 15 minutes in a low oven delivers perfectly crisp nuts with balanced honeyed sweetness and gentle heat.
- They’re endlessly versatile! Add seeds, seasonings, or herbs to customize.
Making your own spiced nuts is as low-effort, high-reward as a recipe can get. Just choose a nice mixture of raw nuts, toss them in some olive oil, honey, salt, and Aleppo pepper, and let them roast on low heat for about 15 minutes.
The resulting sweet spiced nuts are a crowd pleaser that passes most dietary requirements: no gluten, grain, refined sugar, or dairy is involved. Even if you’re not planning to share or gift them, they add something special to daily snacking and are a great choice for movie night.
Key Ingredients
- Mixed Nuts. I use almonds, cashews, pecans, and pistachios for this recipe, but you can use any nuts you like as long as they are raw and unroasted. Add smaller nuts like pistachios near the end of roasting to prevent burning. Cooking them for a shorter time also helps ensure they retain their lovely green color.
- Extra virgin olive oil creates a nice coating for the nuts and helps all the seasonings to adhere.
- Honey. Just a little honey adds a moreish sweetness to these spicy nuts.
- Aleppo pepper is the flavor powerhouse of these spiced nuts. Aleppo pepper is a deliciously fragrant, mild, and fruity chile powder.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Grab a bottle of our Aleppo-style pepper
How to Make Spiced Nuts
The trick to getting this recipe right is roasting the seasoned nuts on low heat and mixing with a spatula every 5 minutes.
- Get ready. Preheat the oven to 300°F. Line a large baking sheet with parchment paper. Add 1 cup (125g) shelled raw almonds, 1 cup (125g) shelled raw cashews, and 1 cup (125g) shelled raw pecans.
- Season the nuts. Pour 2 tablespoons honey and 2 tablespoons extra virgin olive oil over the nuts. Then add in the 1/2 teaspoon fine salt and 2 teaspoons Aleppo pepper. Give everything a good mix until all the nuts have been well coated.
- Roast the nuts. Place the baking sheet in the oven and roast for 5 minutes. Remove and stir and return the tray to the oven to roast for another 5 minutes.
- Add the pistachios. At the 10-minute mark, add in 1 cup (125g) shelled raw pistachios and mix them into the nut mixture. Then let everything roast together for a final 5 minutes.
- Cool and serve. Let the nuts cool completely (approximately 30 minutes) before you try them. Once cooled you can break up any clumps of nuts with your hands and get snacking, or pack them into an airtight container to be served whenever you please.
Make it Your Own
The best thing about this recipe is its easily customizable. Use whatever nuts you have on hand, and play around with the spices too.
- Different nuts: Mix and match any nuts you’d like to include. Other nut options are macadamia nuts, walnuts, hazelnuts, or Brazil nuts. You can also use only one type of nut if you particularly love just almonds or cashews, for example.
- Use seeds: Throw some pumpkin or sunflower seeds into the mix. Just add them in the last five minutes as they’ll roast much faster than the larger nuts.
- Play with different seasonings: Add any spices or spice blends you like. Whole coriander seeds and cumin seeds, or seasoning blends like baharat or za’atar, would work. Add them in the beginning when you’re mixing in the honey, oil, and salt. The low-temperature oven, plus regular mixing, will prevent dried herbs and spices from burning.
- Adjust the sweetness: If you don’t like mixing sweet and spicy, you can less honey. Adding more, however, can affect the crispness of the nuts.
What to Serve with Spiced Nuts
These are perfect on their own as a snack with drinks or without, and can give popcorn some serious competition on movie night. They also work well on any kind of cheeseboard or charcuterie board. Here are a few more ways I like to use them
- Build the ultimate grazing plate by serving them alongside some hummus, crispy sesame breadsticks, and stuffed dates.
- Use them as a crunchy topping for colorful grilled vegetables or a whipped labneh dip.
- Serve them as an aperitivo snack with some refreshing Aperol spritzes.
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Spiced Nuts Recipe
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Ingredients
- 1 cup raw almonds (125g)
- 1 cup raw cashews (125g)
- 1 cup raw pecans (125g)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon fine salt
- 2 teaspoons Aleppo pepper
- 1 cup raw shelled pistachios (125g)
Instructions
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Get ready. Preheat the oven to 300°F. Line a large baking sheet with parchment paper. Add almonds, cashews and pecans; all of the nuts except for the pistachios.
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Season the nuts. Pour the olive oil and honey over the nuts. Then add in the salt and Aleppo pepper. Give everything a good mix until all the nuts have been well coated.
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Roast the nuts. Place the baking sheet in the warm oven and let them roast for 5 minutes, then remove the pan and stir. Return the pan to the oven and roast for another 5 minutes.
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Add the pistachios. At the 10 minute mark, add in the pistachios and mix them in. Then let everything roast together for the final 5 minutes, until the nuts and the nuts have all deepened in color and the coating has coating has caramelized. The pistachios will be slightly darker, but still green.
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Cool and serve. Let the nuts cool completely, about 30 minutes. Once cooled, break up any clumps, if you like. Store them in an airtight container.
Notes
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- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and Aleppo pepper used in this recipe.
- Storage: Spiced nuts can be stored for up to a month in an airtight container at room temperature.
- Customize:
- Use different nuts: Mix and match any nuts you’d like to include. Other nut options are macadamia nuts, hazelnuts, or Brazil nuts. You can also use only one type of nut if you particularly love just almonds or cashews, for example.
- Use seeds: Throw some pumpkin or sunflower seeds into the mix. Just add them in the last five minutes as they’ll roast much faster than the larger nuts.
- Choose your spice level: Tweak the amount of Aleppo pepper you use to suit your tolerance towards spice. Also, you can use a smaller amount of cayenne pepper or any chile powder/flakes if you can’t find Aleppo pepper.
- Play with different seasonings: You can add any other spices or spice blends you like. Whole coriander seeds and cumin seeds, or seasonings like zaatar, would work well. Add them in the beginning when you’re mixing in the honey, oil, and salt. The low heat oven, plus the mixing at five minute intervals will prevent any dried herbs and spices from burning (contrary to the risk of burning the smaller nuts and seeds because of their higher fat content).
- Adjust the sweetness: This amount of honey adds just enough sweetness to give you balanced sweetness and spice, but the nuts will still feel like a savory snack. If you don’t like the thought of mixing sweet and spicy, you can add less. Adding more, however, can affect the crispness of the nuts.
Nutrition
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