These Spicy Mixed Roasted Nuts are perfect for a snack, holiday parties, or to munch during long drive journeys. Also, they are fantastic to have at work as a healthy snack. It is a super easy way to turn raw nuts into nice toasty, and irresistible nuts. Jump to:About Spicy NutsWhy You Will Love These NutsIngredientsHow To Make Spicy NutsStoring SuggestionsVariationsHelpful TipsMore Recipes Using NutsRecipe Card
About Spicy Nuts
I love to keep a jar of spiced and toasted nuts. They are naturally more tempting and more exciting than raw nuts. I have already posted a recipe for Mixed Roasted Nuts / Sweet and Spicy Roasted Nuts, which are mildly spicy and more on the sweeter side. But these mixed roasted nuts are flavorful, spicier, tangy, crunchy, and absolutely delicious. While red chili powder makes them spicier, Chaat masala and lemon juice add a balancing tanginess to these nuts. The recipe is incredibly easy and takes only a few minutes to bring everything together. Also, this recipe is highly versatile. You can swap the nuts and spices to suit your taste preferences. This blend consists of my favorite nuts, almonds, cashews, and pecans. But you can add more nuts or simply omit the ones you do not like.
Ingredients
How To Make Spicy Nuts
Preheat the oven to 300°F (150°C). Line a large and rimmed cookie sheet or baking sheet with a silicone mat or parchment paper.
Combine the oil, sugar, salt, red chili powder, cumin powder, chaat masala, and lemon juice in a medium mixing bowl.
Add the nuts and toss well until they are entirely coated with the spice mixture.
Spread them in a single layer on the prepared baking sheet.
Bake the nuts for 15 minutes, then stir them and shuffle them around. Then continue baking for 10-15 minutes more or until the nuts are deeply golden. Keeping an eye on the oven after 20 minutes is crucial to ensure that nuts are perfectly roasted and not burned. Remove the nuts from the oven. Let them cool completely in the pan before serving and storing.
Storing Suggestions
Store the spicy roasted mixed nuts in an airtight container at room temperature for up to a month. It also freezes well, stored in a freezer-safe container or bag for six months.
Variations
Nuts: Add any raw nuts of your choice. The suggestions are walnuts, brazil nuts, hazelnuts, and peanuts. Butter: Instead of oil, and if you do not follow a vegan diet, use melted butter for more flavors. Sweetener: Instead of sugar, add maple syrup or honey. Herbs: You can infuse fresh herb flavor into these nuts. Use 1 tablespoon of chopped fresh rosemary or dill. If you like, you can also add chopped fresh oregano or thymes. Spices: Instead of red chili powder, add cayenne pepper to taste. The other options are hot paprika or smoked paprika. Salt: I have used fine-grain sea salt. But you can also use flaky sea salt, kosher salt, or table salt. However, please note that you will have to adjust the quantity of salt depending on which one you are using. Seeds: Throw some sunflower or pumpkin seeds for more nutrition if you want.
Helpful Tips
Make sure to use raw and unsalted nuts for the recipe. While baking, it is essential to stir the nuts in between for even toasting. Sugar enhances the flavor and provides a candied texture to the nuts. But you can add less amount of sugar if you want. If using salt other than fine-grain sea salt, adjust the quantity as needed. Make sure to line the baking sheet with a silicone mat or parchment paper; otherwise, the spice mixture will stick to the pan.
