4cupsraw nuts(about 16 ounces total - see note below)
2tablespoonsolive oil
½teaspoonsea salt
½teaspoongarlic powder
½teaspoonsmoked paprika
½teaspoonchili powder
¼teaspooncayenne pepper
Instructions
Preheat your 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.
Video
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 ensure 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).
Leftovers: 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, store them in the fridge or in the freezer in an airtight container.