Roasted Nuts with Olive Oil and Spices

Name: Spiced Roasted Nuts
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

Jump to Recipe

To make these delicious roasted nuts, simply coat raw nuts with olive oil, sea salt, chili powder, and cayenne, then bake until perfectly crunchy.

Nuts are incredibly 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

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Nuts: I use a mix of almonds, hazelnuts, pistachios, and pecans. Here are the links to the specific brands I use and a photo of their packages:

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

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

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

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place the raw nuts in a large mixing bowl. Add olive oil and spices and 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.

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 only almonds and pecans.
Talya
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Recipe Tips

You can use any nuts you like as long as they are raw. I love the combination featured here, but anything goes. If you use about 4 cups of your favorite raw nuts (roughly 16 ounces), you can use the remainder of the recipe as written.
I use a relatively small amount of spices, so the flavor of the nuts shines 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.
Before you store them, make sure they're completely cool. This will ensure they remain crispy and don't soften while stored.

Recipe FAQs

Can I increase the heat and roast faster?

While it might be tempting to bake the nuts in a hot oven, it's best to keep the oven temperature at 300°F and bake them 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 adhere.

Should I add a sweetener?

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

How long can I keep these nuts?

Once completely cool, you can keep these nuts at room temperature in an airtight container. They should last for about two weeks if you 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.

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, as shown in the image below, 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.

If you enjoy a sweet-spicy flavor combination, use them to make the homemade chocolate bark shown below. Melt dark chocolate, pour it into a parchment-lined square baking dish, and top with these nuts plus dried cranberries.

Recipe Card

5 from 22 votes

Spiced Roasted Nuts

A simple recipe for roasted nuts tossed with olive oil and spices, then baked until crisp and flavorful.

Prep Time10

Cook Time25

Rest time20

Total Time55

Course: Snack

Cuisine: American

Servings: servings

Calories: 188kcal

Author: Vered DeLeeuw

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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.
4 cups raw nuts, 2 tablespoons olive oil, ½ teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon 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 raw nuts (roughly 16 ounces), you can use the remainder of the recipe as written.
Seasonings are guidelines. Adjust to taste. For example, you can add an extra pinch of cayenne pepper to make them 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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Disclaimers

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

Roasted Nuts

Ingredients

Instructions

Recipe Tips

Recipe FAQs

Serving Suggestions

Recipe Card