Ingredients
Nuts and Seeds
- 2 cups pecan halves
- 2 cups cashews (unsalted)
- 2 cups pistachios (shelled and unsalted)
- 2 cups pepitas (shelled pumpkin seeds, unsalted)
- 2 cups sliced almonds (unsalted)
Oils and Sweeteners
- 1 tablespoon olive oil (or avocado oil)
- ½ cup pure maple syrup
Spices and Herbs
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- 1 tablespoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper (or less for less spice)
- ¼ teaspoon black pepper
- 4 sprigs fresh rosemary (chopped finely)
Salts
- 1 teaspoon kosher salt (to taste)
- 2 teaspoons flaky sea salt (such as Maldon, to taste)
Add-ins
- ½ cup raisins (dried cranberries or dried cherries)
- ½ cup candied ginger (chopped small)
Instructions
- Prepare Baking Sheet: Line a large, rimmed baking sheet with parchment paper and set it aside to receive the coated nuts later.
- Combine Nuts with Oil: In a large non-stick pan, add pecans, cashews, pistachios, pepitas, and almonds. Drizzle olive or avocado oil over them and toss to evenly coat the nuts with oil.
- Toast Nuts Gently: Place the pan on medium-low heat. Let the nuts start toasting until you begin to smell their aroma. Frequently use a spatula to turn and stir the nuts to prevent burning, ensuring they toast evenly.
- Add Spices and Rosemary: Sprinkle the ground cinnamon, cardamom, ginger, nutmeg, cloves, cayenne pepper, black pepper, and finely chopped rosemary over the nuts. Keep turning the mixture continuously for about 5 minutes, allowing the spices to bloom and release their fragrance without burning the nuts. Reserve some rosemary if you want to add fresh flavor at the end.
- Coat with Maple Syrup: Drizzle the pure maple syrup over the spiced nuts and stir vigorously to coat all nuts evenly. The mixture will sizzle; ensure no syrup puddles form and that nuts remain coated.
- Transfer to Baking Sheet: Remove the pan from heat and immediately pour the nut mixture onto the prepared baking sheet, spreading them out as much as possible for even cooling.
- Add Salt and Mix-ins: While the nuts are still warm, sprinkle kosher salt and flaky sea salt evenly over them. Stir in the raisins and chopped candied ginger thoroughly to distribute.
- Cool and Taste: Allow the nuts to cool completely on the baking sheet. Once cooled, toss them gently. Taste and add additional salt or pepper as desired for perfect seasoning.
- Store or Serve: Transfer the candied nuts to jars for storage or serve immediately as a snack or topping.
Notes
- Use unsalted nuts to control the salt level better in the recipe.
- Adjust the cayenne pepper to suit your heat preference; omit for no spice.
- Keep the heat low when toasting to prevent burning and ensure even cooking.
- Reserved fresh rosemary can be sprinkled at the end for a fresher herbal aroma.
- Store candied nuts in an airtight container at room temperature for up to two weeks.
- These nuts make a great gift or holiday treat when packaged nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
