Roasted Nuts with Olive Oil and Spices

Name: Roasted Nuts with Olive Oil and Spices
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 cups raw nuts (about 16 ounces total - see note below); 2 tablespoons olive oil; 1/2 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili powder; ¼ teaspoon cayenne pepper

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To make these roasted nuts, simply coat raw nuts in olive oil, sea salt, chili powder, and cayenne, and bake them until they're wonderfully crunchy.

Nuts are the perfect snack. They are crunchy, flavorful, and satiating. Honey-roasted nuts are delicious, but I recently discovered a flavor combination I like even better. These roasted nuts are amazing! They're not overly seasoned, so the flavor of the nuts shines through. But the flavorful seasonings and hint of spice greatly elevate them.

Ingredients

Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.

Nuts: Please use raw nuts. You can use whatever nuts you like. I use a mixture of almonds, hazelnuts, pistachios, and pecans. These are the specific brands I use - I order them on Amazon or buy them at Whole Foods. But you can use any brand as long as the nuts are raw:

Four bags of packaged raw nuts: hazelnuts, pistachios, pecans, and almonds.

Olive oil: I love the flavor of this oil and use it whenever I can. You can also use melted butter.

Spices: Sea salt, garlic powder, smoked paprika, chili powder, and cayenne pepper.

Variations

You can double the spices (except for the cayenne) for more heavily spiced nuts.
Vary the spices you use. In addition to those listed above, good spices to add are onion powder and ground cumin. You can add half a teaspoon of each.
You can use whatever nuts you like! I love the combination used here, but anything goes. If you use about 4 cups of raw nuts (roughly 16 ounces), you can use the remainder of the recipe as written.

Instructions

Scroll down to the recipe card for detailed directions. Here's an overview of the steps needed to make this recipe:

Place the raw nuts in a large mixing bowl. Add olive oil and spices. Mix with a rubber spatula or a large serving spoon until the nuts are well coated.

Spread the coated nuts on a parchment-lined, rimmed baking sheet. Roast them in a 300°F oven until fragrant and crispy, about 25 minutes.

Let the nuts cool and crisp up on the baking sheet. They should be ready after about 20 minutes. Before you store them, make sure they're completely cool.

These nuts are so good, I can't stop eating them!!! The only change I made was using melted butter (salted). Oh, and I used almonds and pecans only.
Talya
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Recipe Tip

I use a relatively small amount of spices because I want the flavor of the nuts to shine through. You can double the amounts listed in the recipe card if you like heavily spiced nuts. However, don't double the cayenne pepper. The nuts will be too spicy (for most palates) if you do.

Recipe FAQs

Can I increase the heat and roast faster?

While it might be tempting to bake them in a hot oven, it's best to keep the oven temperature low - 300°F - and bake the nuts for around 30 minutes. This ensures even roasting and prevents the nuts from burning.

How do you get the seasoning to stick to the nuts?

Coating them with fat, such as olive oil or melted butter, helps the seasonings stick to them.

Should I add a sweetener?

Not necessarily. Some people like a sweet-spicy combination. If you're one of them, you can add 1-2 teaspoons of any sweetener. I like these nuts to have a decidedly savory flavor profile, so I leave the sweetener out.

Serving Suggestions

Roasted nuts are the perfect snack. In addition to simply enjoying a handful when I'm hungry, I like to put them in a bowl and serve them to guests as a pre-dinner snack with their drinks.

You can also sprinkle them on top of a salad (like arugula salad or spinach salad) for added flavor and crunch.

They're the perfect addition to a cheeseboard. I like to put together a few good cheeses, keto crackers, crudites with ranch dip, pork rinds, and roasted nuts. The nuts are always the first to disappear!

Storing Leftovers

Once completely cool, you can keep these nuts at room temperature in an airtight container. They last for about two weeks as long as I keep them in a cupboard, in the shade, in a truly airtight container, and in a cool kitchen. If you plan to store them for longer than that, keep them in the fridge or freezer in an airtight container.

Roasted nuts on a parchment-lined baking sheet.

Recipe Card

5 from 19 votes

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Roasted Nuts with Olive Oil and Spices

These delicious roasted nuts are coated in olive oil, chili powder, and cayenne pepper and baked in the oven until crispy.

Prep Time10

Cook Time25

Rest time20

Total Time55

Course: Snack

Cuisine: American

Servings: servings

Calories: 188kcal

Author: Vered DeLeeuw

Video

Ingredients

▢ 4 cups raw nuts - about 16 ounces total - see note below
▢ 2 tablespoons olive oil
▢ ½ teaspoon sea salt
▢ ½ teaspoon garlic powder
▢ ½ teaspoon smoked paprika
▢ ½ teaspoon chili powder
▢ ¼ teaspoon cayenne pepper

Instructions

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
Place the nuts in a large bowl. Add the olive oil, salt, garlic powder, smoked paprika, chili powder, and cayenne pepper.
Use a rubber spatula to mix everything together until the nuts are well coated.
Spread the nuts on the parchment-lined baking sheet.
Bake the nuts in the preheated oven until fragrant and browned, for 25-30 minutes.
Remove the pan from the oven. Leave the nuts on the baking sheet and let them cool and crisp up, undisturbed, for about 20 minutes.
Transfer the nuts to a bowl and serve.

Notes

I use almonds, hazelnuts, pistachios, and pecan halves. You can use whatever you like! If you use about 4 cups of nuts (roughly 16 ounces), you can use the remainder of the recipe as written.
Add an additional pinch of cayenne to make these nuts truly spicy. The amount listed here gives them just a hint of spice.
After removing the nuts from the oven, taste to make sure they are salty enough. If not, sprinkle them with another ¼ teaspoon of salt while they are still warm (I usually don’t find it necessary).
Once completely cool, you can keep these nuts at room temperature in an airtight container for at least a week. I have found that they last for about two weeks as long as I keep them in a cupboard, in the shade, in a truly airtight container, and in a cool kitchen. If you plan to store them for longer than that, keep them in the fridge or freezer in an airtight container.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Roasted Nuts

Ingredients

Variations

Instructions

Recipe Tip

Recipe FAQs

Serving Suggestions

Storing Leftovers

Recipe Card