If you just love mixed nut variations, are trying to up your protein intake, to simply eat more nuts and seeds, or you need a quick snack or party appetizer; then, this vegan, grain free, and sugar free spicy mixed nuts recipe will be perfect for you!
These spicy mixed nuts are savory, crunchy, flavorful, spicy but not too hot, and packed full of nutrients!
Lately, Jake and I have been focusing on increasing our protein intake, and an easy way to increase protein is to eat nuts and seeds as a snack instead of chips, crackers, or popcorn. Because a batch of the spicy mixed nuts can be ready in less than fifteen minutes, this recipe is great for sudden snack cravings. In addition, Jake takes jars of this spicy mixed nuts recipe with him to work, and the energy from the nuts keeps him going all day!
Although I have made my own candied nuts recipe many times (get the recipe here), before creating this recipe, I had never made a savory nut blend because I could not figure out how to make the spices adhere to the nuts without using a sticky ingredient such as maple syrup. The trick to getting the spices to adhere to the nut and seed mixture is to use a small bit of coconut oil to coat the nuts while they are still piping hot from the oven. Also, do not worry about the oil making the nuts too oily! One tablespoon of oil to coat two cups of nuts and seeds is not much at all. However, make sure to use a heat-safe bowl such as metal or Pyrex because you do not want the hot nuts and seeds to crack your bowl!
Once the hot nuts and seeds are coated in the coconut oil, quickly stir in the spice mixture and spread the spicy mixed nuts back onto the warm baking pan to cool off completely. As the nuts and seeds cool, the coconut oil will absorb into the nuts and seeds leaving the spice mixture coating the outside of the nuts and seeds.
Pro tip: these spicy mixed nuts are incredible warm from the oven.
However, straight from the oven they will burn your mouth…..trust me, I just know. So, do give them at least a few moments to cool before eating. My general rule is the following: if you can hold the nuts and seeds in your hand without being burned, they are a good temperature to put in your mouth.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- ½ cup raw almonds
- ½ cup raw cashews
- ½ cup raw pecans
- ½ cup raw sunflower or pumpkin seeds
- 1 Tbsp coconut oil
- 1.5 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- ½ tsp ground paprika
- Preheat the oven to 400˚F and prepare a baking sheet.
- Measure out all the nuts, place them on the baking sheet, and mix them up so that they will bake evenly.
- Once the oven preheats, bake the nuts for ten minutes.
- While the nuts are baking, place the coconut oil in a heat-safe bowl. The nuts will be added to the bowl straight from the oven.
- In a small bowl, mix together the spices.
- After the nuts have finished roasting, remove the tray from the oven and immediately pour the nuts carefully into the bowl with the coconut oil. Mix the nuts quickly to coat them with the coconut oil and then pour the spice mixture over the nuts and mix again.
- Spread the nuts back out on the warm baking tray and let cool completely. The oil will absorb into the nuts to that they will not be oily but the spices will stay in place.
- Eat immediately as a snack or store the cooled nuts in an airtight container.