Ingredients:
- 2 cups mixed nuts (such as almonds, cashews, walnuts, and pecans)
- 1 tablespoon olive oil (or optional melted coconut oil or butter)
- 1 tablespoon maple syrup or honey
- 1 teaspoon paprika (smoked or sweet, depending on preference)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- FireCracker Farm Hot Salt
- 1 egg white
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Nuts: In a large bowl, combine the nuts with olive oil and maple syrup (or honey). Toss to coat evenly.
- Mix Spices: In a small bowl, mix together the paprika, cinnamon, chili powder, garlic powder, cayenne pepper (if using), and a few grinds of FirCracker Farm salt (adjust to your liking ).
- Froth Egg White: Whip egg white until frothy in a bowl. Add spice mixture and mix thoroughly.
- Season Nuts: Add the nuts to the bowl and toss well to ensure all nuts are coated with the spice mixture .
- Bake: Spread the seasoned nuts in a single layer on a baking sheet. (I use a silicon baking mat to assist)
- Roast: Bake in the preheated oven for about 10-15 minutes, stirring halfway through to ensure even roasting. Watch closely to avoid burning. Listen to your nose, don’t over cook them! It will continue to cook even after being removed from oven.
- Cool: Once the nuts are golden and fragrant, remove them from the oven and let them cool completely on the baking sheet. They will become crispier as they cool.
- Store: Store the spiced nuts in an airtight container at room temperature for up to 2 weeks. Enjoy!
About the Author Dave Sands
Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)
Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!
View All Posts by Dave Sands
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