Easy Spiced Nuts Recipe

There’s a moment when the oven door opens and a warm, resinous cloud of rosemary, maple, and toasted nuts drifts out — that deep, comforting aroma that makes the back of your neck tingle and prompts everyone in the house to ask, “What’s that smell?” These easy spiced nuts deliver that exact moment: a mix of crisp, golden-browned nuts with a glossy maple sheen, a brittle snap that gives way to buttery richness, and a bright, savory hit of rosemary and curry balanced with a warm cayenne kick.

This recipe is for the host who wants a simple, impressive nibble for guests, the parent looking for a crunchy, portable snack to tuck in lunchboxes, or anyone who wants a little handcrafted comfort to keep by the couch with a mug of tea. Make them for cozy weekend mornings, cocktail hour, holiday gatherings, or as a thoughtful homemade gift. The result is snackable, shareable, and memorably flavorful — and it only takes about 25 minutes.

Dish Snapshot

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Servings: about 10 (makes roughly 6–7 cups; adjust portioning to taste)
• Difficulty Level: Easy — great for cooks of all levels

Nutrition Highlights
Nutrition per serving (based on 10 servings; values are approximate)

Calculated using USDA FoodData Central values for raw nuts and pure maple syrup. Actual values will vary slightly by brand and exact measurements.

• Calories: ~343 kcal
• Protein: ~10.8 g
• Carbohydrates: ~16.0 g
  • Dietary Fiber: ~4.7 g
  • Sugars: ~6.6 g
• Total Fat: ~28.7 g (predominantly unsaturated fats)
• Sodium: variable — depends on the brand of kosher salt used; see note below

Notes on the nutrition data:

• The numbers above were derived from USDA nutrient data for the specified raw nuts and pure maple syrup and represent an estimate per serving when the recipe is divided into 10 equal portions.
• Sodium can vary widely: different kosher salts have different crystal sizes and therefore different sodium content per teaspoon. If you need a low-sodium version, reduce the added salt or use a low-sodium salt alternative. For more precise tracking, weigh the salt you use and consult your nutrition calculator or the USDA database.

Why You’ll Love It
This recipe nails a trio of reasons to make it now:

• Aroma and taste: the maple-rosemary-curry combo smells irresistible and balances sweet, savory, herbal, and spicy notes so every bite feels layered and interesting.
• Ease and speed: toss, roast, cool — minimal hands-on time and a big payoff. Perfect for last-minute hosting or batch-making for gifts.
• Versatility and sharing: they hold up at room temperature, travel well, and appeal to a wide range of palates — from kids to spice-lovers.

Preparation Guide
Ingredients

• 1 cup raw almonds
• 1 cup raw pecans
• 1 cup raw cashews
• 3/4 cup raw shelled pistachios
• 2/3 cup raw pumpkin seeds (pepitas)
• 3 tablespoons pure maple syrup
• 1 1/4 teaspoons dried rosemary, crushed or finely chopped
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 3/4 teaspoon cayenne pepper
• Flaky sea salt (optional, for finishing)

Optional ingredients and substitutions

• Honey instead of maple syrup (not vegan; slightly different flavor)
• Brown sugar (1–2 tablespoons) for a sweeter, caramelized coating
• Smoked paprika (in place of or combined with cayenne) for smoky heat
• Add 1/2 teaspoon ground cinnamon for warm, holiday notes
• Swap in walnuts, hazelnuts, or sunflower seeds if you prefer

Step-by-step instructions

1. Preheat the oven to 325°F (163ºC). Coat a baking sheet with nonstick spray or line it with parchment paper for easier cleanup.
2. In a large bowl, whisk together the maple syrup, dried rosemary, curry powder, kosher salt, and cayenne pepper until well combined.
3. Add the almonds, pecans, cashews, pistachios, and pumpkin seeds to the bowl. Toss thoroughly so every piece is evenly coated with the maple-spice mixture.
4. Transfer the coated nuts and seeds to the prepared baking sheet and spread them into an even single layer. Avoid overcrowding — give them room so they toast, not steam.
5. Optional: sprinkle a light dusting of flaky sea salt over the top before baking if you like a pronounced finish.
6. Bake until the nuts are toasted and golden brown, about 20–25 minutes. Stir the nuts every 7–8 minutes to encourage even browning and to prevent scorching.
7. Remove from the oven and let the nuts cool completely on the baking sheet. They will crisp as they cool.
8. Use a metal spatula to scrape any sticky bits off the pan, then transfer the cooled spiced nuts to an airtight container.
9. Store at room temperature (see storage section) and enjoy.

Practical tips

• Don’t skip stirring while baking. Nuts can go from perfectly toasted to burnt quickly.
• If your oven runs hot, check at 15 minutes and adjust the remaining time.
• Crushing the rosemary a bit with your fingers or in a mortar and pestle releases more flavor.
• Cool completely before sealing; trapping heat will create steam and soften the coating.

Best Pairings

• Serve plain in a bowl for a cocktail party or grazing board.
• Pair with a sharp cheddar or aged gouda on a cheese board — the savory heat contrasts beautifully with creamy cheese.
• Toss a handful into a green salad with shaved Parmesan and a citrus vinaigrette for texture and a flavor lift.
• Pack as a quick snack for hikes or work—pairs wonderfully with strong coffee or black tea.
• Sprinkle over vanilla ice cream or yogurt for a crunchy, spiced topping.

Shelf Life & Storage

• Room temperature: Store in an airtight container away from light and heat for up to 2 weeks (the recipe keeps best within this timeframe).
• Refrigeration: Keeps up to 1 month in an airtight container — helps preserve freshness in warm climates.
• Freezer: Up to 3 months in a sealed, freezer-safe bag or container. Thaw at room temperature before serving.

Chef’s Advice

• Uniformity matters: use similar-sized nut pieces for even toasting. If using large pecan halves and small pepitas, watch the pecans closely.
• Low and slow browning yields the best crunch — 325°F lets the sugars caramelize without burning.
• For a shiner, toss the nuts once out of the oven with a tiny extra drizzle of maple syrup and a quick flash under the broiler for 30 seconds (watch carefully).
• If you prefer a crunchier texture, toast the nuts for an extra 3–4 minutes but stir more frequently to prevent burning.
• For the best rosemary flavor, use fresh chopped rosemary if you have it; reduce to about 1 teaspoon finely chopped fresh.

Creative Twists

1. Holiday Citrus & Spice: Add 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and 1 teaspoon grated orange zest. Finish with a light dusting of extra zest.
2. Asian-Inspired Crunch: Replace maple syrup with 2 tablespoons low-sodium soy sauce + 1 tablespoon honey, omit rosemary, add 1 teaspoon sesame oil, and sprinkle toasted sesame seeds after baking.
3. Sweet & Smoky: Substitute smoked paprika for cayenne and add 1 tablespoon light brown sugar; finish with smoked sea salt for depth.
4. Nut-Free Option: Replace nuts with additional pumpkin seeds, sunflower seeds, and roasted soy nuts if you need to avoid tree nuts.
5. Vegan & Lower-Sugar: Use a sugar-free syrup substitute or 2 tablespoons water with 1 tablespoon maple-flavored sugar substitute; reduce total syrup to 2 tablespoons.

All Your Questions Answered
Q: Can I make these without maple syrup?
A: Yes — honey or light brown sugar (with a touch of water) will work. Honey is not vegan; adjust quantity for sweetness preference.

Q: My nuts are sticky after cooling. What went wrong?
A: Cooling while still warm and sealed can trap steam. Spread them out to cool completely and then seal; if still sticky, bake 2–3 minutes longer at a slightly lower temp.

Q: How can I reduce sodium?
A: Cut the kosher salt by half or omit entirely; use a salt substitute or add flaky sea salt only to portions you plan to serve.

Q: Are these gluten-free?
A: Yes — the core recipe is naturally gluten-free. Watch packaged spice blends or syrups for cross-contamination if you need strict gluten-free certification.

Q: Can I double the recipe?
A: Yes — roast on multiple sheets or in batches to avoid overcrowding the pan; crowded pans steam and won’t crisp properly.

Conclusion

Give these easy spiced nuts a try the next time you want a quick, crowd-pleasing snack — the mix of maple sweetness, savory rosemary, curry warmth, and cayenne zing is addictive. If you enjoy this recipe and want to explore other quick spiced-nut ideas, check out this helpful time-saving version at Homemade Spicy Nuts in 20 Minutes – Real Simple Good, or see another home-style take with variations at Easy Spiced Nuts Recipe | Leigh Anne Wilkes. Share your photos and tweaks — I love seeing how readers personalize this simple, satisfying snack.

Easy Spiced Nuts

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• Author: recipechangegmail-com
• Total Time: 35 minutes
• Yield: 10 servings 1x
• Diet: Vegan

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Description

A delicious mix of spiced nuts featuring rosemary, maple syrup, and a hint of cayenne for a crunchy snack that’s perfect for sharing or gift-giving.

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Ingredients

Scale 1x2x3x

• 1 cup raw almonds
• 1 cup raw pecans
• 1 cup raw cashews
• 3/4 cup raw shelled pistachios
• 2/3 cup raw pumpkin seeds (pepitas)
• 3 tablespoons pure maple syrup
• 1 1/4 teaspoons dried rosemary, crushed
• 1 teaspoon curry powder
• 1 teaspoon kosher salt
• 3/4 teaspoon cayenne pepper
• Flaky sea salt (optional, for finishing)

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Instructions

1. Preheat the oven to 325°F (163ºC). Coat a baking sheet with nonstick spray or line it with parchment paper.
2. In a large bowl, whisk together the maple syrup, dried rosemary, curry powder, kosher salt, and cayenne pepper.
3. Add the almonds, pecans, cashews, pistachios, and pumpkin seeds to the bowl and toss until evenly coated.
4. Transfer the mixture to the prepared baking sheet in a single layer.
5. Optionally, sprinkle flaky sea salt over the nuts before baking.
6. Bake for 20-25 minutes, stirring every 7-8 minutes until toasted and golden brown.
7. Remove from the oven and let cool completely on the baking sheet.
8. Transfer the cooled nuts to an airtight container for storage.

Notes

Stir the nuts while baking to ensure even browning. Allow to cool completely before sealing to prevent softening.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 343
• Sugar: 6.6g
• Sodium: variable
• Fat: 28.7g
• Saturated Fat: 2g
• Unsaturated Fat: 26.7g
• Trans Fat: 0g
• Carbohydrates: 16.0g
• Fiber: 4.7g
• Protein: 10.8g
• Cholesterol: 0mg