Assorted Nuts Recipe

Preheat

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

Place all nuts (almonds, cashews, walnuts, hazelnuts, pecans, macadamia if using) in a large mixing bowl and give them a quick visual check; discard any broken shells or discolored pieces.

Choose seasoning style

Decide whether you want a savory-smoky, slightly sweet, or glazed-sweet batch. The listed measurements allow creating a savory-smoky mix (use oil, sea salt, smoked paprika, brown sugar, black pepper, cayenne optional). For a sweet glaze, use honey/maple + melted butter and a pinch of salt; reduce or omit smoked paprika and cayenne.

For savory-smoky: whisk together 2 tbs neutral oil, 1 tsp coarse sea salt, 1/2 tsp smoked paprika, 1 tsp brown sugar, 1/4 tsp black pepper and 1/8 tsp cayenne (if using) in a small bowl until smooth. For sweet glaze: whisk 1 tbs honey or maple syrup with 1 tsp melted butter and a pinch (1/4 tsp) of sea salt.

Pour the chosen seasoning mixture over the nuts and toss with a spatula or clean hands until nuts are evenly coated. Spread nuts in an even layer on the prepared baking sheet, keeping them in a single layer so they roast uniformly.

Place the baking sheet on the middle rack and roast for 12 minutes. After 12 minutes, stir or shake the pan to turn the nuts for even browning, then return to the oven and roast for an additional 6–8 minutes, watching closely toward the end to avoid burning. Total roasting time ~18–20 minutes; nuts should be golden and fragrant.

If you used a honey/maple glaze, roasting time may be slightly shorter—check at 14 minutes and remove when glaze is bubbling and nuts are deep golden (not burned).

Once roasted, remove the baking sheet from the oven. Immediately sprinkle the nuts with a final pinch of sea salt (if desired), and add optional finishing touches such as 1/2 tsp chopped rosemary or 1/4 tsp lemon zest. Toss briefly while warm to distribute flavors.

Spread the nuts back into a single layer and let them cool completely on the baking sheet (about 20–30 minutes). As they cool they will crisp up. Break apart any clusters with a spatula.

Transfer cooled nuts to an airtight container. Store at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. For longer storage, freeze for up to 3 months.