Spiced Roasted Nuts

Ingredients

Instructions

1. 1

   Preheat the oven to 180°C. Line a small baking tray or ovenproof dish with baking paper so the nuts roast evenly and do not stick.

2. 2

   In a medium bowl, combine the almonds, pecans, walnuts, and cashews. Drizzle over the olive oil and toss well until all the nuts are lightly coated.

3. 3

   Sprinkle in the ground cumin, smoked paprika, cayenne pepper, and fine sea salt. Toss again thoroughly so the spices cling to the oil-coated nuts and are evenly distributed, with no dry patches at the bottom of the bowl.

4. 4

   Spread the nuts in a single layer on the prepared tray. Roast for 8-10 minutes, stirring once halfway through, until fragrant and lightly darkened at the edges. Watch closely in the final 2 minutes, especially the pecans and walnuts, as nuts can go from toasted to burnt quickly.

5. 5

   Remove from the oven and let the nuts rest for 2 minutes on the tray to crisp slightly as they cool. Taste carefully once cool enough, then serve warm or at room temperature.

Nutrition per serving

Notes

• •For an even lower-carb version, replace the cashews with an equal weight of extra almonds or walnuts.
• •A pinch of flaky salt added after roasting gives better texture and a more pronounced finish.
• •These nuts keep well in an airtight jar for up to 5 days once fully cooled.

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