Savory spiced roasted nuts are the easy homemade recipe you need to tie your holiday or snack spread together. Delicious served for Thanksgiving, Christmas, with your favorite charcuterie board, or as an every day snack! They are perfectly seasoned with a savory dried spice blend, only takes minutes to prep, and less than half and hour to roast.
The best spiced roasted nuts
I am a firm believer that the world could always use another tasty snack.
A snack so good that it forces you stop doing what you’re doing and pay attention to all the happy things that are happening on your taste buds!
And these savory homemade spiced nuts are 100% that snack.
They are made with a simple blend of pecans, walnuts, almonds, cashews, and dried herbs and spices, and come together quickly so that you can make them any day of the week, and for whatever occasion you have in mind.
Coating the nuts with a little oil and the spices before baking allows the flavor of the dried spices to bloom in the low oven heat, and the oil helps them stick to the nuts for a bit of savory flavor in every bite.
It’s such simple recipe to make + love + share!
👉🏼 Take a peek at some of our other yummy homemade snack recipes!
Ingredient notes
Mixed raw nuts – I used walnuts, pecans, almonds, and cashews. Hazelnuts, macadamia nuts, brazil nuts, peanuts, and seeds like pumpkin seeds or sunflower seeds would also be delicious! The spices stick the best to nuts that are textured (like walnuts and pecans), but the mix is still delicious with smoother nuts, too. Just be sure to keep the quantity at about 4 cups!
Are these spiced nuts spicy?
As the recipe is written, these nuts are not particularly spicy.
Depending on your chili powder you might get a little kick of heat from it, but it’s such a small amount that it likely won’t make the nuts taste spicy.
If you are sensitive to spicy foods, feel free to leave the chili powder out.
And if you’d like to make the nuts more spicy, consider adding some cayenne or finely ground chili flakes to the spice mix!
Should you use raw or pre-roasted nuts?
You can actually use either, although I prefer to use raw nuts if I can find them.
The only difference it makes in the recipe is the roasting time.
If you’re using nuts that have already been roasted they’ll only need to be in the oven for 8-10 minutes.
And if your nuts are all raw you’ll roast them for longer – 18-20 minutes.
Whichever you choose, it’s important that you use either all roasted or all raw, so that they roast evenly in the oven together.
How to make savory homemade roasted nuts
Can you serve these spiced nuts warm?
Definitely!
I like to let them cool initially so that they crisp up on the baking sheet, but they can be served before cooling completely to room temperature.
If you’ve made them in advance feel free to pop them back into the oven for 5 or so minutes to warm them again before serving.
Serving suggestions
These nuts are such a versatile snack, and can be served in so many ways!
We love them:
- As an every day snack that’s perfect for the whole family
- For a party, game day, or your next family / friends get together
- As an addition to your favorite charcuterie board spread
- For the holidays – they are wonderful as a part of your Thanksgiving, Christmas, or New Years appetizer menu!
- For an every day cozy night in (girl dinner!!)
They would also make a very sweet, edible gift for Christmas or a housewarming.
How long will they keep?
They should last for about one week on the counter in a sealed container.
Potentially longer, though the spices will start to fall off of the nuts the longer they sit.
My top tips!
- Avoid shaking or over-stirring to keep spices intact. Because this recipe is made made without a binding ingredient like egg whites, the spices will eventually fall away from the nuts. Avoid shaking the nuts in the container or stirring them too much while they are roasting to keep the spices intact!
- Season with a little extra salt after roasting. Give the nuts a taste after they come out of the oven and feel free to season with a little extra salt if desired. Flaky salt is a nice touch!
If you enjoyed these roasted nuts we’d love it if you would take a moment to rate and review it below! 🌟🌟🌟🌟🌟 It’s also a great place to get your questions answered, and helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
Print
Savory Spiced Roasted Nuts (Egg Free)
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Diet: Dairy-Free
Description
Savory spiced roasted nuts are the easy homemade recipe you need to tie your holiday or snack spread together. Delicious served for Thanksgiving, Christmas, with your favorite charcuterie board, or as an every day snack! They are perfectly seasoned with a savory dried spice blend, only takes minutes to prep, and less than half and hour to roast.
Ingredients
- 1 cup pecans
- 1 cup walnuts
- 1 cup almonds
- 1 cup cashews
- 1/2 – 3/4 teaspoon kosher salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil or avocado oil
Instructions
- Preheat oven to 325 degrees.
- Prep and bake nuts. Toss nuts with olive oil and all of the spices until thoroughly coated. Transfer to a baking sheet and roast in a single layer for 18-20 minutes, taking out halfway through to toss – until toasted and fragrant.
- Set aside to cool. Once cool, transfer to an airtight container until ready to serve or enjoy!
Notes
Use either all raw or all roasted nuts. Already roasted nuts will be ready sooner than nuts that are raw. For a consistent batch of roasted nuts start with either all raw or all roasted nuts. If using roasted nuts you may want to shorten the roasting time to 8-10 minutes.
Avoid shaking or over-stirring to keep spices intact. Because this recipe is made made without a binding ingredient the spices will eventually fall away from the nuts. Avoid shaking the nuts in the container or stirring them too much while they are roasting to keep the spices intact!
Season with a little extra salt after roasting. Give the nuts a taste after they come out of the oven and feel free to season with a little extra salt if desired. Flaky salt is a nice touch!
They should last for about one week on the counter in a sealed container.
- Prep Time: 5 minutes
- Cook Time: 20 mimutes
- Category: Snack
- Method: Oven roasted
- Cuisine: American
Amanda says
The directions do not say if you add the spices before roasting or after. Can you please clarify?
Nyssa Tanner says
Hi Amanda! The spices are added before roasting. I adjusted the instructions a little to make that more clear. I hope you enjoy, happy cooking 🙂 – Nyssa
Barb says
Very easy and very delicious.
Nyssa Tanner says
I’m so happy you enjoyed these roasted nuts! Happy cooking 🙂 – Nyssa
Susan says
These are in the oven as I type and already they smell delish. Today I’m cleaning out my fridge b/c it’s embarrassingly dirty. Found some nuts I didn’t want to just throw away, and no room in the freezer. Came across your recipe. I’m sure these will be Devine!! I frequently make your baked chicken breast which never disappoints – I’m sure these will be the same.
Nyssa Tanner says
I hope that you enjoy them, Susan! It’s really a wonderful recipe for using up bits of leftover nuts that might be hanging around 🙂 Happy cooking! – Nyssa
Amy says
By any chance have you vacuum sealed in a canning jar or Mylar bag? I’m curious what the shelf life would be? I’ve just started dehydrating
Nyssa Tanner says
Hi Amy! I have not tested vacuum sealing the nuts in this recipe. I have a feeling the spices wouldn’t adhere to the nuts quite as well afterwards, but that’s just a speculation 🙂 I’d love to hear how it works out if you give it a try! – Nyssa
Carmen says
This is a wonderful recipe. My guests devoured the nuts. I did not have walnuts so I used more cashews. I prefer regular paprika so I used that instead of smoked. I changed the cooking method. I heated my large cast iron skillet on medium low. I put the raw nuts in the pan. I stood over the pan and stirred them frequently until the cashews had a golden tint and most of the pecans were very lightly brown. This took about 8-9 min. My almonds were already roasted without salt. I addd those the last minute to warm them. I put the seasoning in a glass bowl. I added the warm nuts and sprinkled about 11/2 Tblsp olive oil on them. I stirred the mixture and let them sit a few hours so the oil would soak in a bit. I will definitely make these again. Love the dill!
Nyssa Tanner says
Hi Carmen! Yes! Love to hear that you and your guests enjoyed this easy snack so much 🙂 Your substitutions and cooking technique all sound marvelous, and I agree – the dill is so good and one of my favorite underrated dried spices! Thank you for your thoughtful comment and happy cooking! – Nyssa