Taco-Spiced Mixed Nuts
Prep Time
30 mins prep time + 7 hrs soak time for nuts
Number of Servings
8
Ingredients
  • [q:2/3] cup raw macadamia nuts
  • [q:2/3] cup raw pecans
  • [q:2/3] cup raw walnuts
  • [q:2/3] cup raw pepitas (pumpkin seeds)
  • 1 tsp chili powder
  • [q:1/2] tsp turmeric powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1 Tbsp olive oil
Directions
  1. Preheat oven to 275°. Line a baking sheet with parchment paper. If desired, soak nuts.*
  2. Place macadamia nuts, pecans, walnuts, and pepitas in a single layer on baking sheet and roast for 25 to 30 minutes, mixing halfway through roasting time. You can also roast on the stovetop in a cast-iron skillet over low to medium heat. (This process usually takes 8 to 10 minutes on the stove, but watch closely so they do not burn.) You know they are done when you can smell the nuts and they become golden on the outside.
  3. Remove baking sheet from oven and place mixture in a bowl. Toss nuts with chili powder, turmeric, cumin, black pepper, salt, and oil to evenly coat.
  4. Allow nuts to cool before serving. Store them in an airtight glass container or glass jar. They will last for 1 month in the fridge or 1 week on your counter.
Nutrition Info

Per serving: 230 Calories, 5 g Protein, 5 g Carbohydrates, 3 g Fiber, 23 g Total fat (3 g sat), 81 mg Sodium, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Iron, Zinc