How to Make Homemade Roasted Nuts
These homemade roasted nuts make a healthy snack and are perfect for serving at holiday parties because they’re so versatile! This easy recipe is made with a few simple ingredients and is a great option for a game day snack or to serve as an appetizer at your next holiday party.
Roasted nuts make a delicious snack and are an easy way to add protein to your diet. They’re also a good source of fiber, which helps keep you feeling full between meals. I make a large batch of these roasted nuts and always have them on hand for when hunger strikes. But, fair warning, these can be slightly addictive.
What you’ll need to make roasted nuts
You will need the following:
- 6 cups of raw nuts. Use your favorite nut mix. I like to use a mixture of almonds, pecans, and walnuts.
- 1/4 cup of oil. I recommend using avocado oil, melted butter, coconut oil, grapeseed oil, or olive oil. Avoid using vegetable oil for roasting nuts.
- 6 cups of nuts
- Fine sea salt or kosher salt
- Herbs and spices
The herbs and spices you use can be versatile. These are my go-to spice mixture. It’s a perfect balance of savory and spicy. The holiday spices give it a warm spiced flavor that everyone loves.
- fresh rosemary
- kosher salt
- red chili powder
- paprika
- cayenne
- mustard powder
- garlic powder
- cinnamon
- nutmeg
- allspice
How to make homemade roasted nuts
Simply place the nuts onto a baking sheet to make these delicious treats. I like to use a parchment-lined baking sheet to make cleanup super easy.
- Preheat the oven to 325℉.
- Combine the nuts and the oil in a large bowl.
- Add the salt and herbs, and spices. Toss well to combine.
- Spread the nut in a single layer on a baking sheet. Lining the baking sheet with parchment paper helps with cleanup.
- Bake the nuts for about 10 to 15 minutes. Watch them closely. I like to check them every 5 minutes. Remove them as soon as they smell toasty.
- Remove the nuts from the oven and allow them to cool completely.
Recipe variations
You can use any type of nuts you’d like for this recipe. Add hazelnuts, macadamia nuts, raw cashews, pumpkin seeds, etc.
How To Store Roasted Nuts
Store cooled spiced nuts in an airtight container for up to 2 weeks at room temperature. If you need to keep them longer than that, place them in the freezer.
FAQs and Expert Tips
Use a generous amount of oil to cover the nuts before you sprinkle on the seasonings. The seasonings will stick to the oil, so add as much or as little spice blend as you like!
You can also add in a frothy whipped egg white. The egg white creates an extra layer of binding.
While it’s true that they are probably the most delicious during the first two weeks after you cook them, roasted nuts can last a surprisingly long time. If they still smell good, they will still taste good. They do not need to be refrigerated.
Store roasted nuts in an airtight container. Optimally, they are freshest for about 2 weeks. However, you can store them in the refrigerator if you live in a warm or humid area.
Rancid nuts have a characteristic smell that may remind you of paint or nail polish. Some people talk about rancid nuts smelling like old plastic containers. If you recognize any of these smells in your box of nuts, chances are that they have gone bad.
Yes, roasted nuts keep amazingly well in the freezer. Make sure they are wrapped tightly so they don’t get freezer burn, and they will keep up to 2 years in the freezer.
What To Serve with Savory Mixed Nuts
Roasted nuts are a perfect appetizer to set out for any party. I make a double batch anytime I’m making this recipe. I set them out at Easter, Halloween, Thanksgiving, and Christmas.
I also love serving a small bowl of warm nuts with a cheese plate. There must be good wine and cheese whenever I have a party. These savory roasted nuts are the perfect accompaniment.
More Healthy Snacks To Try
Homemade French Onion Dip
Mango Salsa Recipe
Puff Pastry Tart With Figs and Bacon
Marinated Mushrooms
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Roasted Nuts Recipe
Equipment
- parchment paper (affiliate link)
Ingredients
- 6 cups nuts, almonds, pecans, and hazelnuts
- ¼ cup avocado oil, or melted butter
- 1 tbsp kosher salt (affiliate link), or fine sea salt
- 1 tbsp fresh rosemary, chopped
- ½ tsp chili powder (affiliate link)
- ½ tsp paprika (affiliate link)
- ½ tsp cayenne
- ½ tsp mustard powder
- ½ tsp garlic powder
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp allspice
Instructions
- Preheat oven to 325℉.
- Prepare a heavy-rimmed baking pan. Line with parchment paper for easy cleanup.
- Combine the nuts with the oil in a large bowl. Toss well to coat the nuts with the oil.
- Add the spices to the nut mixture and toss again to combine. Make sure all the nuts are evenly coated with spices.
- Spread the nuts onto the baking sheet in a single layer for even baking.
- Roast the nuts on a baking sheet for about 10 to 15 minutes. Oven temperatures vary so watch them closely. I recommend checking them every 5 minutes so they don't burn. Feel free to give them a toss halfway through the roasting time.
- Remove the nuts from the oven and allow them to cool completely before storing.
Laura’s Tips + Notes
YOUR OWN NOTES
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I made another recipe and found it bland. Found this and it sounds great. Can I “reroast” the nuts with the added spices? How would you recommend I do this? Thank you.
Deb, I’m assuming you mean, can you reroast the nuts you used in the first recipe? If so, Yes you can as long as they aren’t too brown already. I would take the original nuts, toss them in the new spice blend, and gently warm them in the oven on a baking sheet or skillet. Using the time and temperature in this recipe should be fine.
Hi Laura,
Making the nuts right after work today.
Why are the spices underlined in red. Holiday? Do you take these spices out then? I’m not a big cinnamon fan.
THank you.
Lori
Lori, the spices are underlines because they are links to buy them. Just in case you need to order them.
You can leave out the cinnamon but I guarantee these aren’t at all cinnamon-y. The cinnamon just adds a warm spice note to the spice blend.
Made these today for gifts. Wanted to try them before I gave them away. Big mistake. It took all my self control not to eat them all. Making another batch for home as soon as possible. The oil was just a little more than needed, so I may cut that back slightly, but the seasoning blend was on point. Thanks!
Brianne, Thank you so much for the review of this recipe! I agree, they are totally addictive.