Brazils, Cashews, Almonds & Walnuts Recipe

Preheat and arrange

Preheat your oven to 325°F (160°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Inspect the brazil nuts, cashews, almonds and walnuts and remove any broken pieces or debris. If some nuts are very large, roughly chop the Brazil nuts or walnut halves so the mix has uniform bite-sized pieces.

In a medium bowl, whisk together the olive oil, kosher salt, smoked paprika, black pepper and honey or maple syrup if using. Taste a drop and adjust salt or sweetness to preference (the honey will create a light glaze when roasted).

Add all the nuts (and pumpkin seeds if using) to the bowl and toss with a spatula or by hand until evenly coated with the oil/seasoning mixture. Make sure each piece has a thin, even coating so the seasoning adheres during roasting.

Spread the coated nuts in a single even layer on the prepared baking sheet, leaving a little space between pieces so they roast rather than steam.

Roast in the preheated oven for 12–18 minutes, stirring once or twice halfway through to promote even browning. Start checking at 12 minutes — the nuts should be fragrant and golden at the edges but not burned. Smaller seeds may brown faster.

Remove the baking sheet from the oven and let the nuts cool on the sheet for 8–10 minutes. They will crisp up as they cool. Taste a cooled nut and adjust seasonings if needed (sprinkle a touch more salt or a pinch of smoked paprika).

If using, sprinkle the lemon zest and chopped fresh parsley or cilantro over the warm nuts and toss gently to distribute. The herb and zest add a bright finish.

Once completely cooled, transfer the nuts to an airtight container. Store at room temperature for up to 2 weeks, or refrigerate for up to 1 month. For longer storage, freeze up to 3 months.

Serve at room temperature as a snack, cocktail nibble or as part of a cheese board.