Spicy Mixed Nuts
Use a mixture of your favorite nuts in this spicy recipe. Walnuts, almonds, pecans and hazelnuts all work great. These will keep for up to 3 days if stored in an airtight container at room temperature. For a herbed nut variation, replace the curry, cumin, cayenne, and paprika with an additional 1/4 tsp dried thyme, 1/4 tsp dried rosemary, 1/4 tsp lemon pepper, and 1/8 tsp ground sage.
Use a mixture of your favorite nuts in this spicy recipe. Walnuts, almonds, pecans and hazelnuts all work great. These will keep for up to 3 days if stored in an airtight container at room temperature. For a herbed nut variation, replace the curry, cumin, cayenne, and paprika with an additional 1/4 tsp dried thyme, 1/4 tsp dried rosemary, 1/4 tsp lemon pepper, and 1/8 tsp ground sage.
- Carbohydrate 35.72964 g
- Cholesterol 0 mg
- Fat 63.9712516482718 g
- Fiber 13.3131877441406 g
- Protein 25.63101875 g
- Saturated Fat 14.5761035257551 g
- Serving Size 1 1 Serving (134g)
- Sodium 2.55525 mg
- Sugar 22.4164522558594 g
- Trans Fat 3.31777033224803 g
- Calories 770 calories
Step-by-step
- Preheat oven to 300 F
- Toss nuts and coconut oil together to coat.
- Place curry powder, thyme, cumin, salt, pepper and paprika in a medium bowl and stir to combine. Add nuts and toss to coat evenly in spice mixture.
- Spread on a beking sheet and bake until nuts just begin to brown, about 20 minutes.
- Serve while still warm or at room temperature.
Warm raw fats release distinct aromatic compounds when exposed to dry heat, changing a flat kernel into something fragrant and complex. Coconut oil acts as a carrier here, adhering fat-soluble spices like paprika and cumin to every rough surface of the nut. Purchasing whole raw nuts in bulk prevents the rancidity often found in pre-roasted varieties while costing significantly less per ounce.
Storing roasted nuts correctly preserves their crispness by preventing moisture absorption from the air. Airtight containers kept at room temperature maintain textural integrity for up to three days without requiring specialized equipment. Freezing roasted nuts is generally counterproductive because moisture from thawing triggers lipid oxidation, softening the crisp exterior and leading to staleness.
Adjusting flavor profiles requires straightforward spice swaps rather than entirely new formulas. Exchanging the curry, cumin, cayenne, and paprika for a quarter teaspoon of dried thyme, a quarter teaspoon of dried rosemary, a quarter teaspoon of lemon pepper, and an eighth of ground sage transforms the batch into an herbaceous alternative.
