Mixed Nuts Recipe

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

Measure and combine all nuts and seeds in a large mixing bowl so they're ready to be coated.

Combine wet and dry

In a small bowl, whisk together the neutral oil, brown sugar (if using), and maple syrup or honey (if using) until fairly smooth. In a separate small bowl or directly into the oil mixture, add the fine sea salt, smoked paprika, ground cumin, ground black pepper, garlic powder and cayenne pepper. Stir until the spices are evenly distributed and the sugar has begun to dissolve.

Pour the seasoning mixture over the bowl of mixed nuts and seeds. Use a spatula or wooden spoon to toss thoroughly until every nut is lightly and evenly coated. If the mixture seems dry, add up to 1 teaspoon more oil and toss again.

Spread the coated nuts in a single, even layer on the prepared baking sheet. Avoid overcrowding so they roast evenly.

Place the baking sheet on the middle rack of the preheated oven. Roast for 12–18 minutes, stirring and shaking the pan every 5 minutes to promote even browning. Total roasting time depends on nut size and oven: watch closely after 10 minutes to prevent burning. The nuts are done when they are fragrant, golden at the edges, and a small piece cools to crisp texture.

If you used maple syrup or honey, roasting toward the longer end of the window helps set the glaze; if plain savory, err toward shorter time to preserve crunch. Remove the pan from the oven once done.

Allow the nuts to cool completely on the baking sheet — about 20–30 minutes. They will crisp up as they cool.

Once cooled, transfer the nuts to a mixing bowl. Taste and, if needed, sprinkle the flaky sea salt and toss gently. Stir in chopped herbs if using for a fresher flavor.

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