Spiced Nuts Recipe

Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy removal and cleanup.

Measure and combine all spices in a small bowl so they are ready to add when the nuts are coated.

Melt and combine

In a small saucepan over low heat, melt the butter with the oil until just combined (about 1–2 minutes). Remove from heat and whisk in the brown sugar and maple syrup (if using) until mostly dissolved.

Add the pre-mixed spices (smoked paprika, cinnamon, cumin, coriander, black pepper, cayenne if using, and 1/2 tsp of the salt) to the butter-sugar mixture and whisk to form a smooth spiced glaze.

Place the mixed nuts and pumpkin seeds in a large bowl. Pour the spiced glaze over the nuts and use a spatula to toss until all nuts are evenly coated. If the mixture seems dry, return briefly to low heat to loosen glaze, then toss again.

Spread the coated nuts in a single, even layer on the prepared baking sheet. Try to avoid heavy overlapping so they roast and caramelize evenly.

Roast in the preheated oven for 12–16 minutes, stirring once halfway through (around 8 minutes). Watch closely during the last 3 minutes to prevent burning — nuts can go from golden to burnt quickly. They should be fragrant and golden-brown when done.

Remove the tray from the oven and immediately sprinkle the remaining 1/2 tsp salt over the hot nuts, tossing lightly on the sheet to distribute. The heat helps the salt adhere.

Let the nuts cool completely on the baking sheet (about 20–30 minutes). As they cool the glaze will crisp and the nuts will finish developing flavor. If any nuts are stuck together, gently break them apart with a spatula.

Once cooled, scatter the lime or orange zest and the chopped parsley (if using) over the nuts and toss gently to combine. Taste and adjust salt or a pinch more cayenne if desired.

Transfer to an airtight container. These spiced nuts keep well at room temperature for up to 2 weeks, or refrigerated for up to 1 month.