Spiced Nuts (Recipe)

 

We've been making spiced nuts for the last 18 years.  Crazy, how much time has passed while writing this blog.  

Christmas time brought us recipes that used mixed nuts, and other ingredients, that never got used up (or used at all).  There was a lot going on this past holiday, so I'm slowly using up the unused ingredients. 

I had about a cup of cashews (should have been cashew brittle at Christmas), a bit of walnuts, and I had some mixed nuts (I buy these non-gmo, with zero bad oils, but it contains way too many almonds), we also had some pumpkin seeds, and.....

....we had some of these non-gmo chocolate type candies (healthier option to M & M's in Christmas cookies).  By the way, we bought both to test out for holiday baking.  We did not really like either one, and both are very expensive options.

I tossed all of the nuts and pumpkin seeds into a bowl, and roasted our favorite spiced nuts.  Let it cool completely, and then tossed in the leftover chocolate candies.  It filled two quart jars for snacking.  Most importantly, we found a way to utilize it all, and the small amount of chocolate bits make it a perfect on-the-road, every day, or hiking snack.

Here is how we make it:

Spiced Nuts

1 egg white - whisk this until frothy

(add that egg yolk to your morning breakfast)

Add: 1 tsp. water

1 Tbsp. pure maple syrup

1 tsp. cinnamon

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1 tsp. cayenne pepper (1/2 tsp. for less heat)

1/4 tsp. salt (or more if you'd like)

Toss in 3 cups mixed nuts/seeds and coat well.

Roast at 325°F for 25 minutes, on a rimmed baking dish (I use parchment paper or my stoneware baking dish), and stir at least once while baking.  Cool completely, and store in an airtight container.  Enjoy!

If 3 cups is too much for you, share with a neighbor or friend.  Winter time is hard on many people.

Spiced Nuts (Recipe)  ©  February 2026 by Kristina at Pioneer Woman at Heart

Spiced Nuts - Recipe ~ Buttermilk Pumpkin Einkorn Flour Pancakes ~ Cheesy Baked Pumpkin Pasta with a Twist

 

Just when we think we will have more free time, we don't.  It's been super busy around here.  Most of my recent days have been busy in the kitchen.

I tried a new roasted recipe (see below), but didn't feel it was worth the flavor. 

We prefer this recipe for Spiced Nuts (more variety of flavors):

1 egg white

1 tsp. water

1 Tbsp. maple syrup

1 tsp. ground cinnamon

1/4 tsp. salt

1/2 to 1 tsp cayenne pepper, ground

1/4 tsp. ground cinnamon

1/4 tsp. ground coriander

3 Cups almonds, peanuts, pecans, etc.

(we like almonds, cashews, walnuts and some raw pumpkin seeds)

Preheat your oven to 325 degrees F.  I use my rimmed pampered chef stoneware, but you can line a rimmed pan with parchment paper (possibly foil) too.  Coat with non-stick cooking spray.

In a med. bowl beat egg white and sugar until it is frothy.  Add sugar, cinnamon, salt, cayenne pepper, cumin, and coriander.  Beat the mixture until combined.  Add nuts and stir to coat..

Spread the mixture onto your prepared pan.  Bake 20-25 minutes, stirring once or twice.  Once the nuts appear dry, remove from pan and cool.  Store in an airtight container.

The recipe we tired was Chili and Rosemary Roasted Nuts (found online - The Real Food Dietitians).  It calls for fresh rosemary.

The recipe for the pumpkin pancakes are online with Jovial.  Delicious.

The recipe for the pumpkin pasta dish is online with Skinnytaste.  The original recipe calls for bacon.  I didn't want to do that, as I had chicken sausages that needed eaten up.  I cooked the shallot with butter/olive oil, and added the chicken sausages.  We loved this dish. I will be trying it with the bacon next time.  I used green lentil pasta with ours.   The recipe called for 15 oz. of pumpkin puree.  I used my scale to measure my pumpkin puree and it came out about 1 3/4 cups.  The recipe also calls for fresh rosemary, and it tasted delicious in this dish.

I thought about adding some broccoli to the dish as well, but was worried it would make the dish too watery.  Recipe is a keeper.

Roasting Nuts

I decided to mix up my nuts this week.  I used about a cup of each - almonds, cashews and walnuts.  All of course are organic, non-gmo, and chemical free.  Like I said before, if you've ever tasted a raw, unsalted, truly organic cashew, it's not tasty at all.  I read my labels before buying any.  There are so many bad oils added to nuts, even just a single one.  

I decided to use my spiced nut recipe for this mix.  Although we love the rosemary roasted recipe for cashews too.  

Hubby and I love to snack on these.  Yum.  

Walnuts are packed with omega-3 fats, and good for the heart.  Almonds are high in vitamin E, contain fiber, good fats, riboflavin, iron and more.