Oil-Free Spiced Nuts
Prep Time: 5 mins
Cook Time: 35 mins
Servings: 5 cups
These oil-free spiced nuts are great for the holidays! Enjoy or serve as snacks or give them as a gift!
Equipment
- Sheet pan
- Parchment Paper
Ingredients
- 2½ cups unsalted raw almonds
- 2½ cups unsalted raw pecans
- 2 tablespoons maple syrup
- 3 tablespoons tamari or soy sauce
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon cayenne more if you like it spicy
Instructions
- Position the oven rack in the middle of the oven and preheat to 300ºF. Line a large baking pan with parchment paper.
- Put the nuts in a medium bowl. In a separate small bowl whisk together the tamari, maple syrup and all spices. Add the wet spice mix to the nuts and mix until all nuts are coated.
- Transfer the nuts to the parchment-lined pan in a single layer and bake for 35 to 38 minutes. Flipping two times throughout for even baking. They’ll be fragrant and almost dry to the touch when they’re done. Remove from the oven let cool completely on the pan. They’ll crisp-up as they cool. Store in a sealed container, in a cool, dry place for up to 2 weeks.
Notes
- Nuts can burn fast, so this is a recipe where it's helpful to know your oven. I suggest keeping a close eye on the nuts for the last 5 minutes.
- Be sure to use a large sheet pan so the nuts can lay in one single layer. If they're too crowded on the pan, they won't bake properly.
- A note on chili powder (brought to my attention by a lovely recipe tester), different brands can have different levels of intensity. If you have a very strong chili powder, feel free to reduce the amount used. I use this brand from Simply Organics.
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