Snack recipe · from the recipe book
Cumin-Spiced Roasted Walnuts and Almonds
Toasty, crunchy nuts with a warm cumin and smoked paprika coating and a whisper of maple sweetness.
- Sheet pan
- 35 min · 10 min hands-on
- Serves 4
- Vegan
- Gluten-free
- Up to 30 g carbs
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- ⅔ cup chopped70 gWalnutshalves
- ⅓ cup whole50 gAlmondswhole
- 1⅛ tsp5 gOlive oil
- 1½ tsp10 gMaple syrup
- 1½ tsp3 gGround cumin
- ½ tsp1 gPaprika (sweet or smoked)smoked
- ⅛ tsp0.5 gGarlic powder
- ¼ tsp1.5 gSalt
- ⅛ tsp0.3 gBlack pepper
Steps
- Preheat the oven to 325°F (165°C) and line a sheet pan with parchment.
- In a small bowl, stir together the cumin, paprika, garlic powder, salt and black pepper to make the spice mix.
- In a medium bowl, whisk the olive oil and maple syrup together.
- Add the walnuts and almonds to the oil mixture and toss until evenly coated.
- Sprinkle the spice mix over the nuts and toss again until every nut is coated.
- Spread the nuts in a single layer on the sheet pan.
- Roast for 12 to 15 minutes, stirring halfway, until fragrant and a shade darker; watch closely so the walnuts don't scorch.
- Cool on the pan for 10 minutes; the nuts turn crunchy as they cool. Break apart any clusters and serve, or store airtight.
Contains: Tree nuts.
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