Spiced Roasted Nuts

These spiced roasted nuts are deeply savory, smoky, and gently fiery, with a crisp, toasty finish. They make a fast low-carb snack or drinks accompaniment, with each nut bringing its own texture and richness.

Nutrition · per serving

419kcal

11.3gProtein

12.6gCarbs

38.4gFat

5.9gFiber

2 servings

Ingredients

9 items

Nut mix

almonds40 g

pecans30 g

walnuts30 g

cashews20 g

Spice coating

olive oil10 ml

ground cumin2 g

smoked paprika2 g

cayenne pepper0.5 g

fine sea salt2 g

Tips

•For an even lower-carb version, replace the cashews with an equal weight of extra almonds or walnuts.
•A pinch of flaky salt added after roasting gives better texture and a more pronounced finish.
•These nuts keep well in an airtight jar for up to 5 days once fully cooled.

Steps

1
Preheat the oven to 180°C. Line a small baking tray or ovenproof dish with baking paper so the nuts roast evenly and do not stick.
2
In a medium bowl, combine the almonds, pecans, walnuts, and cashews. Drizzle over the olive oil and toss well until all the nuts are lightly coated.
40 g almonds30 g pecans30 g walnuts20 g cashews10 ml olive oil
3
Sprinkle in the ground cumin, smoked paprika, cayenne pepper, and fine sea salt. Toss again thoroughly so the spices cling to the oil-coated nuts and are evenly distributed, with no dry patches at the bottom of the bowl.
2 g ground cumin2 g smoked paprika0.5 g cayenne pepper2 g fine sea salt
4
Spread the nuts in a single layer on the prepared tray. Roast for 8-10 minutes, stirring once halfway through, until fragrant and lightly darkened at the edges. Watch closely in the final 2 minutes, especially the pecans and walnuts, as nuts can go from toasted to burnt quickly.
5
Remove from the oven and let the nuts rest for 2 minutes on the tray to crisp slightly as they cool. Taste carefully once cool enough, then serve warm or at room temperature.

Origin & History

Seasoned roasted nuts are a classic American bar snack and party nibble, especially common during holidays and game-day gatherings. This spiced version reflects modern pantry flavors, combining smoky paprika and cumin with the long-standing tradition of oven-roasted mixed nuts.

american lowcarb nuts snack roasted vegan beginner

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Steps

Preheat the oven to 180°C. Line a small baking tray or ovenproof dish with baking paper so the nuts roast evenly and do not stick.

In a medium bowl, combine the almonds, pecans, walnuts, and cashews. Drizzle over the olive oil and toss well until all the nuts are lightly coated.

40 g almonds30 g pecans30 g walnuts20 g cashews10 ml olive oil

Sprinkle in the ground cumin, smoked paprika, cayenne pepper, and fine sea salt. Toss again thoroughly so the spices cling to the oil-coated nuts and are evenly distributed, with no dry patches at the bottom of the bowl.

2 g ground cumin2 g smoked paprika0.5 g cayenne pepper2 g fine sea salt

Spread the nuts in a single layer on the prepared tray. Roast for 8-10 minutes, stirring once halfway through, until fragrant and lightly darkened at the edges. Watch closely in the final 2 minutes, especially the pecans and walnuts, as nuts can go from toasted to burnt quickly.

Remove from the oven and let the nuts rest for 2 minutes on the tray to crisp slightly as they cool. Taste carefully once cool enough, then serve warm or at room temperature.