Spiced Nuts Recipe
Sweet, savory, and gently spicy, these honey and Aleppo pepper spiced nuts roast low and slow for perfect caramelized crunch. They’re great for grazing boards, holiday gifting, or everyday snacking.
Servings: 12 (about 4 cups total)
Ingredients
- 1 cup raw almonds (125g)
- 1 cup raw cashews (125g)
- 1 cup raw pecans (125g)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon fine salt
- 2 teaspoons Aleppo pepper
- 1 cup raw shelled pistachios (125g)
Instructions
- Get ready. Preheat the oven to 300°F. Line a large baking sheet with parchment paper. Add almonds, cashews and pecans; all of the nuts except for the pistachios.
- Season the nuts. Pour the olive oil and honey over the nuts. Then add in the salt and Aleppo pepper. Give everything a good mix until all the nuts have been well coated.
- Roast the nuts. Place the baking sheet in the warm oven and let them roast for 5 minutes, then remove the pan and stir. Return the pan to the oven and roast for another 5 minutes.
- Add the pistachios. At the 10 minute mark, add in the pistachios and mix them in. Then let everything roast together for the final 5 minutes, until the nuts and the nuts have all deepened in color and the coating has coating has caramelized. The pistachios will be slightly darker, but still green.
- Cool and serve. Let the nuts cool completely, about 30 minutes. Once cooled, break up any clumps, if you like. Store them in an airtight container.
Notes
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- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and Aleppo pepper used in this recipe.
- Storage: Spiced nuts can be stored for up to a month in an airtight container at room temperature.
- Customize:
- Use different nuts: Mix and match any nuts you’d like to include. Other nut options are macadamia nuts, hazelnuts, or Brazil nuts. You can also use only one type of nut if you particularly love just almonds or cashews, for example.
- Use seeds: Throw some pumpkin or sunflower seeds into the mix. Just add them in the last five minutes as they’ll roast much faster than the larger nuts.
- Choose your spice level: Tweak the amount of Aleppo pepper you use to suit your tolerance towards spice. Also, you can use a smaller amount of cayenne pepper or any chile powder/flakes if you can’t find Aleppo pepper.
- Play with different seasonings: You can add any other spices or spice blends you like. Whole coriander seeds and cumin seeds, or seasonings like zaatar, would work well. Add them in the beginning when you’re mixing in the honey, oil, and salt. The low heat oven, plus the mixing at five minute intervals will prevent any dried herbs and spices from burning (contrary to the risk of burning the smaller nuts and seeds because of their higher fat content).
- Adjust the sweetness: This amount of honey adds just enough sweetness to give you balanced sweetness and spice, but the nuts will still feel like a savory snack. If you don’t like the thought of mixing sweet and spicy, you can add less. Adding more, however, can affect the crispness of the nuts.
Nutrition
Calories: 275.3kcal | Carbohydrates: 12.8g | Protein: 7.4g | Fat: 23.6g | Saturated Fat: 2.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 13.8g | Trans Fat: 0.002g | Sodium: 104.1mg | Potassium: 305.6mg | Fiber: 3.8g | Sugar: 5.2g | Vitamin A: 146.1IU | Vitamin C: 0.7mg | Calcium: 54mg | Iron: 1.9mg
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