Ingredients
Spices
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon curry powder (garam masala is a good variation)
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon rounded cayenne pepper (adjust to taste)
- 1/4 teaspoon turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
Other Ingredients
- 2 tablespoons olive oil (or avocado oil)
- 2 cups raw nuts (pecans, walnuts, almonds, cashews, hazelnuts, or a mix)
Instructions
- Preheat the Oven: Heat your oven to 325°F (163°C) and line a small cookie sheet with parchment paper or a silicone mat to prevent sticking and ease cleanup.
- Mix Spices and Oil: In a medium bowl that can hold the nuts, combine all the ground spices—cumin, paprika, curry powder, sea salt, garlic powder, cayenne pepper, turmeric, ground ginger, and cinnamon. Add the olive oil and mix until you have a smooth, well-blended spice paste.
- Coat the Nuts: Add the raw nuts to the bowl with the spice-oil mixture. Stir thoroughly to ensure every nut is evenly coated with the spice blend.
- Arrange and Bake: Spread the coated nuts evenly in a single layer on the prepared cookie sheet. Bake in the preheated oven for 12 to 15 minutes, stirring once halfway through baking to ensure even toasting. For best flavor, bake for the full 15 minutes to achieve a nicely toasted finish.
- Cool and Store: Remove the nuts from the oven, stir them once more, then let them cool completely on the pan for about an hour. Once cooled, store them in an airtight container to keep them fresh and crunchy.
Notes
- You can substitute olive oil with avocado oil or another oil of choice.
- Adjust cayenne pepper quantity for preferred spiciness.
- Garam masala can be used as a substitute for curry powder for a different flavor profile.
- Cool nuts fully to maximize crunch before storing.
- Store in an airtight container to maintain freshness up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: International
- Diet: Low Fat
