Spiced Nuts and Seeds Mix (Print Version)

Crunchy toasted nuts and seeds with warming anti-inflammatory spices. Ideal for snacking or salad toppings.

# What You'll Need:

→ Nuts

01 - 1 cup raw almonds
02 - 1 cup raw cashews
03 - 1 cup raw walnuts

→ Seeds

04 - 1/2 cup raw pumpkin seeds (pepitas)
05 - 1/2 cup raw sunflower seeds

→ Spices

06 - 1 1/2 teaspoon ground turmeric
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon ground black pepper
11 - 1/4 teaspoon cayenne pepper, optional
12 - 3/4 teaspoon sea salt

→ Other

13 - 2 tablespoon extra virgin olive oil
14 - 1 tablespoon maple syrup or honey

# How-To Steps:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds.
03 - In a small bowl, whisk together olive oil, maple syrup or honey, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne pepper if using, and sea salt.
04 - Pour the spiced oil mixture over the nuts and seeds, then toss thoroughly to coat evenly.
05 - Spread the mixture in a single layer on the prepared baking sheet.
06 - Bake for 15 minutes, stirring once at the halfway point, until golden and fragrant.
07 - Remove from oven and allow to cool completely. Transfer to an airtight container for storage up to 2 weeks.

# Expert Suggestions:

01 -
  • You get that satisfying crunch without any guilt or weird aftertaste lingering on your teeth.
  • The spices actually make you feel good—turmeric and cinnamon aren't just hype, they genuinely settle your body in ways you'll notice.
  • This works as an emergency grab-and-go snack, a salad finisher, or even a gift for people who think they don't like healthy food.
02 -
  • The halfway stir is not optional—I learned this the hard way when the first batch had burnt almonds and raw cashews, and the whole thing tasted harsh instead of warm.
  • 325°F feels slow, but it's the difference between toasted and burnt; higher heat looks faster but ruins the delicate flavor balance of the spices.
03 -
  • If you smell them burning before the timer goes off, they're probably fine—turmeric and smoked paprika can smell intense, but color is your real guide.
  • Make a double batch and freeze half in a freezer bag; they thaw without losing crispness and give you snack security for weeks.
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