Moroccan Spiced Nuts
Add a touch of exotic flair to your snack game with these irresistible Moroccan Spiced Nuts! This easy-to-make recipe combines a medley of raw mixed nuts—like almonds, cashews, pecans, and walnuts—coated in a luscious blend of olive oil, honey, and fragrant spices. Warm cinnamon, earthy cumin, aromatic coriander, and a hint of paprika and cayenne create a bold, smoky-sweet flavor profile, while optional fresh rosemary adds an herbaceous twist. Perfectly roasted in just 15 minutes, these spiced nuts transform into a crunchy, golden treat that's ideal for parties, charcuterie boards, or wholesome on-the-go snacking. Plus, they’re simple to make and store well for up to a week, making them your go-to recipe for gourmet, crowd-pleasing bites!
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Recipe Information
Ingredients
- 2 cups Raw mixed nuts (e.g., almonds, cashews, pecans, walnuts)
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 1 teaspoon Fresh rosemary, finely chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the olive oil and honey. Stir until evenly blended.
Add the ground cinnamon, cumin, coriander, paprika, ground ginger, cayenne pepper, and salt to the bowl. Mix well to form a spiced paste.
Pour the raw mixed nuts into the bowl and toss until the nuts are evenly coated with the spice paste.
Spread the nuts in a single layer on the prepared baking sheet.
Bake for 12–15 minutes, stirring halfway through to ensure even toasting. Keep an eye on the nuts toward the end to prevent burning.
Remove the nuts from the oven and, if desired, sprinkle the finely chopped rosemary over them while they are still warm.
Let the nuts cool completely on the baking sheet. They will become crisp as they cool.
Serve immediately or store in an airtight container for up to one week.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 25.5 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1718 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
