Spiced Nuts and Seeds Mix

I discovered this mix on a Tuesday afternoon when my pantry was practically shouting at me to use what I had on hand. Standing there with jars of nuts and seeds lined up, something clicked—what if I toasted them all together with warming spices? The result was so good I nearly burned my tongue sampling it straight from the baking sheet. Now it's become my go-to when friends drop by unexpectedly or when I need something that feels both indulgent and genuinely nourishing.

My sister brought her kids over last month and they demolished this mix in under an hour, which tells you everything you need to know. What started as a simple snack became the thing everyone kept reaching for while we talked in the kitchen, and honestly, watching someone discover that almonds can taste this good never gets old.

Ingredients

• Raw almonds, cashews, and walnuts: Three cups total of varied nuts give you different textures and oils that toast beautifully; I learned the hard way that mixing them guarantees no one nut dominates.
• Raw pumpkin seeds and sunflower seeds: These pop when toasted and add a satisfying crunch that keeps the texture interesting.
• Ground turmeric: The star player here, bringing earthiness and that golden color plus real anti-inflammatory benefits you can actually taste.
• Ground cinnamon and smoked paprika: Cinnamon softens the spices with warmth while smoked paprika adds subtle depth without heat.
• Ground cumin, black pepper, and cayenne: Cumin rounds out the spice profile, black pepper brings brightness, and cayenne is optional but worth it if you like a gentle kick.
• Sea salt: Three-quarters teaspoon might sound light, but it blooms when toasted and brings out every other flavor.
• Extra virgin olive oil and maple syrup: Together these create the coating that helps spices cling to everything; the oil toasts the nuts while the syrup adds subtle sweetness that plays beautifully with the warming spices.

Instructions

Set your oven and prep your stage:

Heat your oven to 325°F and line a large baking sheet with parchment paper—this temperature is lower than you'd think, but it's exactly right for toasting without burning. Trust it.

Combine all your nuts and seeds:

Toss almonds, cashews, walnuts, pumpkin seeds, and sunflower seeds together in a large bowl; this mixing moment is where you can break up any stuck-together pieces and ensure even distribution.

Make the spiced coating:

Whisk together olive oil, maple syrup, turmeric, cinnamon, smoked paprika, cumin, black pepper, cayenne if using, and sea salt in a small bowl until the spices are fully dissolved and distributed. You'll smell the spices wake up as you mix.

Coat everything evenly:

Pour the spiced mixture over your nuts and seeds, then toss thoroughly with your hands or a spatula until every piece glistens with coating. This takes about two minutes and is worth doing properly.

Spread and bake:

Arrange everything in a single layer on your prepared baking sheet and slide it into the oven for 15 minutes. Stir once halfway through—this prevents any scorching and ensures even toasting.

Cool completely before storing:

Remove from the oven and let the mixture cool on the baking sheet for at least 10 minutes; it will crisp up as it cools and transfer to an airtight container once fully cooled for up to two weeks.

Pin this

There's something about offering someone a homemade snack that shifts the entire mood of a gathering. When people taste this and realize you made it in fifteen minutes, they always seem genuinely impressed in a way that's both humble and heartwarming.

How to Make This Your Own

Pecans and hazelnuts swap in beautifully if almonds aren't your thing, and chia seeds work if you're looking to add more omega-3s. I've experimented with swapping half the walnuts for pistachios on days when I wanted more color and a slightly sharper flavor. The formula stays the same—what matters is maintaining roughly three cups of nuts and one cup of seeds, so the ratios balance.

When You Want Something Sweeter or Savory

Dried cranberries scattered in after the mix cools transform this into something dessert-adjacent that still feels healthy. Conversely, if you want deeper savory notes, increase the smoked paprika to one and a half teaspoons and skip the maple syrup entirely, replacing it with an extra tablespoon of olive oil.

Beyond Simple Snacking

This mix is secretly one of the most versatile things in your kitchen once you make it. Scatter it across grain bowls for crunch, toss it with yogurt for breakfast texture, or use it to top roasted vegetables and suddenly your side dishes feel more interesting. I even crumble it over soups and stews when I want warmth and substance without weight.

• Keep a jar in your pantry and you'll always have something to reach for that feels intentional rather than mindless.
• Double the batch and give jars as gifts—people genuinely appreciate a handmade snack more than you'd expect.
• If your mix softens from humidity, spread it on a baking sheet and warm it in a 250°F oven for five minutes to restore the crunch.

Pin this

This snack represents everything I love about simple cooking—minimal effort, maximum flavor, and something you can actually feel good about eating. Once you make it once, you'll keep making it.

Recipe FAQs

→ How long do spiced nuts stay fresh?

Properly stored in an airtight container, these spiced nuts and seeds will stay fresh for up to two weeks. Keep them in a cool, dry place away from direct sunlight to maintain their crunch and flavor.

→ Can I use different nuts?

Absolutely. Pecans, hazelnuts, or Brazil nuts work beautifully in this mix. You can also adjust the seed ratio—chia seeds or hemp seeds make great additions after baking, as they don't require roasting.

→ Is this mixture spicy?

The cayenne pepper is optional, so you control the heat level. Without it, the spices provide warmth rather than burn. The cinnamon and maple syrup add sweetness that balances the savory spices.

→ What's the best way to store spiced nuts?

Store completely cooled nuts in a glass jar or airtight container at room temperature. Avoid refrigeration, which can affect texture. If you live in a warm climate, the freezer extends freshness to a month.

→ How do I prevent burning?

Stir halfway through baking ensures even toasting. The nuts continue cooking after removal from the oven, so remove them when lightly golden. Let them cool completely on the baking sheet—they'll crisp up as they rest.

→ Can I make this without sweetener?

Yes. Simply omit the maple syrup or honey. The olive oil alone helps spices adhere. You might add slightly more salt to balance flavors, and the natural sweetness from the nuts will still shine through.