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Lime Cumin Chili Roasted Almonds and Walnuts

Crunchy almonds and toasty walnuts in a smoky cumin-chili coating with a bright lime finish and a whisper of honey.

Lime Cumin Chili Roasted Almonds and Walnuts

Ingredients

  • ⅔ cup whole100 gAlmonds
  • ½ cup chopped60 gWalnutshalves
  • 2 tsp10 gLime juice
  • 1½ tsp10 gHoney
  • 1⅛ tsp5 gOlive oil
  • 2 tsp4 gGround cumin
  • ¼ tsp1 gChili powder
  • ½ tsp1 gPaprika (sweet or smoked)smoked
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment.
  2. In a medium bowl, whisk the lime juice, honey and olive oil until smooth.
  3. Stir the cumin, chili powder, smoked paprika and salt into the lime mixture to make a spiced glaze.
  4. Add the almonds and walnuts to the bowl and toss until every nut is evenly coated.
  5. Spread the coated nuts in a single layer on the baking sheet.
  6. Roast for 15 to 18 minutes, stirring halfway, until the nuts are fragrant and a shade darker; watch the walnuts so they don't scorch.
  7. Let the nuts cool on the sheet for 15 minutes, where they turn crunchy, then break apart any clusters and serve.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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