Creole spiced nuts mix (Print Version)
Crunchy nuts coated in aromatic Creole spices for a bold, flavorful snack.
# What You'll Need:
→ Nuts
01 - 1 cup raw cashews
02 - 1 cup raw almonds
03 - 1 cup raw pecans
04 - 1 cup raw walnuts
→ Spices & Seasonings
05 - 2 tablespoons Creole seasoning
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1 teaspoon sea salt
13 - 1/2 teaspoon black pepper
→ Coating
14 - 2 tablespoons olive oil
15 - 2 tablespoons maple syrup or honey
# How to Cook:
01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - Combine cashews, almonds, pecans, and walnuts in a large mixing bowl.
03 - Whisk together olive oil and maple syrup (or honey) in a small bowl until blended.
04 - Pour the oil and syrup mixture over the nuts. Toss thoroughly to coat evenly.
05 - Sprinkle Creole seasoning, smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper over the nuts. Toss until all nuts are evenly coated with the spice blend.
06 - Spread the seasoned nuts in a single layer on the prepared baking sheet.
07 - Bake for 18-20 minutes, stirring halfway through, until fragrant and golden brown.
08 - Remove from oven and let cool completely on the baking sheet. The nuts will crisp up as they cool. Store in an airtight container at room temperature for up to 2 weeks.
# Expert Advice:
01 -
- The perfect balance of sweet and heat keeps everyone reaching for just one more handful
- They make your kitchen smell incredible while baking, which is basically a free air freshener
02 -
- I once burned an entire batch because I got distracted and let them go five minutes too long, so set a timer
- The nuts continue cooking slightly after you remove them from the oven, so pull them when they look barely done
03 -
- Mix your nuts directly on the baking sheet lined with parchment to save yourself a bowl to wash
- Let the nuts cool completely before storing, or they will steam in the container and lose their crunch