Creole Spiced Nuts Mix (Printable Version)

Crunchy nuts coated in flavorful Creole spices, ideal for snacking or parties.

# What You Need:

→ Nuts

01 - 1 cup raw cashews
02 - 1 cup raw almonds
03 - 1 cup raw pecans
04 - 1 cup raw walnuts

→ Spices & Seasonings

05 - 2 tablespoons Creole seasoning
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - 1 teaspoon sea salt
13 - 1/2 teaspoon black pepper

→ Coating

14 - 2 tablespoons olive oil
15 - 2 tablespoons maple syrup or honey

# Directions:

01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper.
02 - Place all nuts in a large mixing bowl.
03 - Whisk together olive oil and maple syrup (or honey) in a small bowl.
04 - Pour the oil mixture over the nuts, tossing to coat evenly.
05 - Add all spices, herbs, salt, and pepper to the nuts. Toss until well coated with the spice blend.
06 - Spread the nuts in a single layer on the prepared baking sheet.
07 - Bake for 18-20 minutes, stirring halfway through, until fragrant and golden brown.
08 - Remove from oven and let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • The spice blend hits every note at once—smoky, sweet, and just spicy enough to keep you reaching for another handful
  • They transform from basic pantry nuts into something that feels like it came from a fancy gourmet shop
  • Make a big batch on Sunday and you are set for two weeks of snacking, unexpected guests, and Tuesday night cravings
02 -
  • The nuts will still feel slightly soft when you first pull them from the oven, but they crisp up dramatically as they cool. Do not make the mistake of baking them longer to get them crisp now.
  • Stirring halfway through prevents the ones on the edges from burning while the ones in the middle stay underdone. Set a timer so you do not forget.
  • These keep for two weeks in an airtight container, but honestly, they have never lasted more than four days at my house.
03 -
  • Weigh your nuts if you can—4 cups should be about 1 pound total. Getting the proportions right means they all toast at the same rate.
  • Let your spice blend come to room temperature if it has been stored in the fridge. The oils coat the nuts more evenly when everything is the same temperature.

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