Spicy Nut Bowl Recipe

Preheat oven and prepare sheet

Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Combine nuts and seeds

In a large mixing bowl, add the cashews, almonds, pecans, sunflower seeds and pumpkin seeds. Toss to combine so the mixture is even.

Make the coating

In a small bowl, whisk together the olive oil, maple syrup, soy sauce, and harissa paste until smooth. Add smoked paprika, ground cumin, ground coriander, black pepper, sea salt, and optional cayenne. Whisk again to form a slightly thick, pourable glaze.

Coat the nuts

Pour the coating over the bowl of nuts and seeds. Using a silicone spatula or wooden spoon, fold and toss until all nuts are evenly coated. Scrape the sides of the bowl to get all glaze.

Spread and roast

Spread the coated nuts into a single layer on the prepared baking sheet, leaving small gaps so hot air circulates. Bake on the middle rack for 18–22 minutes, stirring once at the 10-minute mark to ensure even browning. Watch closely during the last 3–5 minutes to avoid burning—the glaze will darken and become fragrant.

Cool to crisp

Remove the baking sheet from the oven and let the nuts cool on the sheet for 15–20 minutes. They will crisp up as they cool. If you notice any clusters, separate them gently with a spatula while still warm.

Brighten and finish

When the nuts are still slightly warm, sprinkle the toasted sesame seeds over them, drizzle the fresh lime juice, and toss gently to distribute. Scatter the finely chopped cilantro if using and finish with a light sprinkle of coarse flaky sea salt to taste.

Store or serve

Allow the nuts to reach room temperature, then transfer to an airtight container. Store at room temperature for up to 2 weeks. Serve as a snack, salad topper, or bowl component. Re-crisp briefly in a 300°F (150°C) oven for 5–7 minutes if they lose crunch.