Spiced Nuts
These perfectly spiced nuts combine warm cinnamon, a hint of cayenne heat, and just the right touch of maple sweetness to create an irresistible treat that’ll have you reaching for “just one more” handful.
The magic happens when the natural oils from the nuts blend with our carefully chosen spice blend during roasting, creating an intoxicating aroma that’ll make your whole house smell like a cozy café. Plus, they’re incredibly versatile – perfect for holiday gatherings, afternoon snacking, or topping your favorite salads.
Ingredients
- 2 cups mixed nuts (1 cup each pecans and walnuts)
- 1½ tablespoons coconut oil or olive oil, melted
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- ¼ teaspoon sea salt
- 2 tablespoons maple syrup, divided
Steps
- Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper or leave it bare.
- Combine pecans and walnuts on the baking sheet. Drizzle with oil and 1 tablespoon of maple syrup.
- Sprinkle coconut sugar, cinnamon, cayenne, nutmeg, and salt over nuts. Toss everything until evenly coated.
- Bake for 12-15 minutes, stirring once halfway through, until golden brown and fragrant.
- Remove from oven and immediately drizzle with remaining maple syrup. Optional: sprinkle with extra cinnamon, salt, and coconut sugar.
- Let cool completely on the pan – they’ll get crispier as they cool.
Smart Swaps
- Almonds or cashews can replace pecans or walnuts (1:1 ratio)
- Monk fruit sweetener instead of coconut sugar for sugar-free version
- Avocado oil works great instead of coconut oil
Make It Diabetes-Friendly
- Replace coconut sugar with monk fruit sweetener (1:1 ratio) – reduces carbs by 4g per serving
- Use sugar-free maple syrup (like Lakanto) – reduces carbs by 6g per serving
- Portion into 2 tablespoon servings (7g net carbs per serving)
- Pair with cheese cubes to reduce glycemic impact
- Choose pecans over other nuts for lowest carb content
Pro Tips
- Toast nuts for 5 minutes before adding seasonings for extra crunch
- Store with a few grains of raw rice to absorb moisture
- Let cool completely before storing to maintain crispness
- Make double batch and freeze half for up to 3 months