This Spicy Roasted Rosemary Mixed Nuts is so easy to make at home and a lot cheaper than buying a store-bought one. It is so versatile and simple you can mix and match the nuts that you like and even change the spices to suit your preference. It’s great for snacking or for party appetizer.

I have the eating habit of eating something salty after each meal. After having dessert I almost often have to have something salty to munch on, the like of chips and anything salty. I had been avoiding eating chips lately and so I started switching my attention to nuts instead. I used to buy ready eat nuts to snack on, the likes of cashew, Almond or mixed nuts. They’re very addictive, especially the spicy ones are my most favorite. The price depends on the types of nuts. Peanuts are cheaper, while Almonds or mixed nuts are a bit more pricey. I often have some at home but one time I ran out of it and I was so lazy to go out and buy them. Rainy days makes me lazy to the fullest. So instead, I made my own roasted nuts at home. I realized I have all that I need to make it. Almonds, Pecans, Walnuts, Cashew and Pine nuts. They’re all there waiting to be used. So I made this Roasted Spiced Mixed Nuts, it turned out so good It was gone before I knew it. Just to give you reason why you should start making your own snacking nuts at home.

Why Making Your Own Roasted Nuts at Home is Worth it

• Just like any homemade, you get to choose what you like. Use nuts that you like, mix and match them 
• Use the spice mix that suits your preference. Make it lightly salted, make it plain roasted, make it sweet and spicy, or make it lightly spiced like this one. The choice is yours 
• You can control the amount of oil you use. Bear minimum, use at least 3 teaspoon to max of 4 teaspoon of oil. This helps in the roasting bringing up the flavor plus it helps the spices stick to the nuts
• Budget friendly. I find it cheaper especially if you buy the nuts in bulk. 
• You get to have them freshly roasted, not something that has been in the jar for months. 
• They’re a great for snacking or for party appetizer 
• They are so easy to make. You can make this in 15 – 20 minutes. 

The amount of peppers looks like quite a lot, but it wasn’t really that spicy, at least to my taste. Some peppers are mild so be sure to taste your peppers so you can adjust it to your preference. You can always reduce the peppers and use other spices to flavor the nuts. 

Choose Your Herbs & Spices

One of the good thing about making your own mixed nuts at home is that you are free to choose what spices to put on them.

• Flaming HOT – If you are like me who like hot stuff, go ahead and go crazy with variations of peppers, the likes of cayenne pepper, paprika, chili flakes, and other types of spicy powdered peppers.
• Fall Warming Flavor – for a fall flavor, go for assortment of fall spices, the likes of cinnamon, nutmeg, cloves, garlic or all spice
• Sweet Tooth – for the sweet tooth nutty craving, make it a sweet salted nuts. this can be achieved by adding brown sugar, butter and egg whites instead of oil to allow the sugar stick. Checkout my Candied Pecans video
• Sweet & Spicy – Ah!! A combination of both world. If you are into sweet, spicy and salty, you are looking at some brown sugar, butter, salt, egg white and variation of spicy powdered peppers
• Asian Twist – Feel like something different? Make it an Asian twist with the addition of cumin powder, curry powder and Turmeric powder

Choose Your Nuts

Very flexible. You can use Almonds, Cashew, Pecans, Walnuts, Hazelnut, Brazilian Nut, Peanuts or any other nuts that are suitable for roasting or baking. For mix nuts, I always go for a combination of Almond, Cashew and Pecan. I like the different texture of these nuts and they all worked well for salted and spiced variation. For sweet variation, I often go between Pecan or Cashew. There are quite a lot of nuts to choose from, but I find Almond, Cashew, Pecan and Walnuts are the most accessible and not too expensive especially when bought in large bags.

Choose The Binder

Unless you are making a dry roasted nuts, you will need a binder to help the spices and other ingredients stick to the the nuts. For savory variation, I always go for small amount of olive oil, coconut or any flavorless oil will work too. For sweet variation, use egg white, simply beat the egg white until bubbly or frothy then add the nuts and other ingredients. This is what I used for my Candied Pecan which is a sweet variation.You can also do a simple syrup (water + sugar) to coat the nuts. Another option is melted butter instead of oil or egg white. No if you want to keep it really simple, do a dry unsalted roasted nuts. That is basically just roasting/toasting the nuts without any spices, herbs added to it.

How to Store Homemade Nuts

Store your nuts in an air-tight container, so they maintain the proper moisture level. I had left this for 3 weeks in a mason jar on counter top and it still taste great. Since this is a small batch, I did not have problem finishing it quite fast. If you are looking at consuming this longer than 3 weeks, then store it in the refrigerator. Nuts have natural oil in them plus we have added oil as well so there is a chance of it getting rancid in time. You can always just toast a handful if you want to snack on them. Put them in a toaster and toast for about 3 – 5 minutes.

So are you ready to go nuts over these nuts? Let me show you how to make it. Let’s get started!

Ingredients:

• 1/2 cup Raw Almonds
• 1/2 cup Raw Cashew
• 1/2 cup Raw Pecan
• 1/2 teaspoon Paprika
• 1/2 teaspoon Cayenne Powder
• 1/4 teaspoon Black Pepper 
• 1/4 teaspoon Garlic Powder
• 1/2 teaspoon table Salt
• 2 teaspoon fresh Rosemary -finely chopped
• 3 teaspoon Olive Oil

Instructions:

1. Mix all the spices in a bowl.
2. Transfer the nuts in a bowl. Pour the oil and toss until the nuts are coated with oil. Sprinkle 3/4 of the mixed spices and chopped Rosemary 
3. Bake at 350F for 10 minutes. Take out of the oven every 5 minutes and mix. 
4. Remove from the oven and add the remaining spices and rosemary. Mix to distribute. Return to the oven and bake for another 5 minutes.
5. Let cool completely before serving. The nuts will get crunchier as it cools down
6. Store in an airtight container. This could last 2 – 3 weeks at room temperature 

Makes 1 1/2 cups – serves 6

Recipe Notes:

1. Amount of Oil: I tested this first with 2 teaspoon of olive oil which I find not enough. It was nice that it was lightly oiled, but the spices did not stick to the nuts that much. This makes it lost the flavor for me. Most of the spices where left on the top instead on on the nuts. I also tested this with 4 teaspoon which I find a bit too much. Yes, the spices and salt definitely stick to the nuts and I was able to taste the saltiness and flavor but I find it a bit too wet. In the end, my sweet spot was at 3 teaspoon or 1 tablespoon of olive oil. The salt and spices stick to the nuts and I can taste the wonderful flavor and heat without the nuts being too oily and wet.
2. Amount of Salt: You can adjust the amount of salt to your preference. I had tested this using 1/4 teaspoon of salt which I find not enough to give the salty taste I was looking for. I also tested this with 3/4 teaspoon of salt which I find a bit too much although still tolerable. If you like eating salty nuts, it might still work for you. I find my sweet spot at 1/2 teaspoon of salt. Basically 1/4 teaspoon is lightly salted, 1/2 teaspoon medium salted and 3/4 teaspoon highly salted. I wouldn’t recommend going above 3/4 teaspoon salt.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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