Spiced Nuts

November 18, 2018
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  • 1/2 lb. roasted unsalted almonds
  • 1/2 lb. roasted unsalted cashews
  • 2 tablespoons minced fresh rosemary leaves
  • 1 tablespoon melted coconut oil, melted
  • 1 1/2 teaspoons Celtic sea salt
  • 1/4 to ½ teaspoons cayenne pepper
  • 1/4 to ½ teaspoons cumin
  • 1/4 cup raw pumpkin seeds

Optional: 2 teaspoons coconut sugar or Monk fruit sweetener


  • Preheat oven to 350. Spread the nuts and pumpkin seeds out on a sheet pan. Toast in the oven until warm, about 5 min. In a large bowl, combine rosemary, coconut oil, sea salt, sugar (if using), cayenne, and cumin. Thoroughly toss the warm nuts with the spiced rosemary mixture and serve warm.

Optional: You can always add or change out different nuts and seeds, just keep the total nut quantities to 1 pound. You can also change seasoning if desired.

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