Ingredients
Spice Mix
- 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 Oven: Heat your oven to 325°F (163°C) and line a small cookie sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare Spice Mixture: In a medium-sized bowl large enough to hold the nuts, combine all the spices and sea salt. Add the olive oil and stir until the mixture forms a smooth, even coating.
- Coat the Nuts: Add the raw nuts to the bowl and toss thoroughly until every nut is evenly coated with the spiced oil mixture.
- Bake the Nuts: Spread the coated nuts in a single layer on the prepared baking sheet. Bake for 12-15 minutes, stirring the nuts halfway through the cooking time to ensure even toasting. For best flavor and crunch, bake the full 15 minutes.
- Cool and Store: Remove the nuts from the oven and stir once more to break up any clusters. Let them cool completely on the pan for about an hour to develop crispness. Store in an airtight container to keep fresh.
Notes
- Feel free to customize the nut mix according to your preferences or what you have on hand.
- Adjust cayenne pepper to control the spice level, adding more for heat or less for a milder flavor.
- Using parchment or silicone mats helps prevent nuts from sticking and burning.
- The nuts keep well stored in an airtight container at room temperature for up to 2 weeks.
- For a nut-free variation, try substituting seeds like pumpkin or sunflower seeds.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Fusion
- Diet: Low Fat
