Do you struggle with snack ideas? We do sometimes, but have found that keeping it simple is usually key. These spicy nuts are a Paleo friendly way to enjoy mixed nuts.
What Is In Those Spicy Nuts?
Have you looked at the ingredients on many packages of nuts and mixed nuts or flavored nuts? Some are better than others, but many of them are roasted in not so good for you oils and often include sugar and other ingredients that seem unnecessary. You will roast these spicy nuts yourself, which means you control all of the ingredients. We chose olive oil for a little extra flavor and kept it simple with some tasty spices and seasonings!
They’re So Addicting
Don’t be surprised when you find yourself venturing back for more! These spicy nuts are super addicting, so be kind to your belly and don’t eat too many, and even consider soaking and sprouting your nuts in advance to make them easier to digest. I like this post that explains why you should sprout and how to do it.
Your Turn To Make Our Spicy Nuts
Go ahead and roast a batch of these spicy nuts! They are addicting and a great snack for while you’re out and about on a busy day. Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out! You can also find some other yummy snack inspiration in our post – 50 Clean Eating Snacks!
LIKE THIS RECIPE? CLICK HERE TO PIN IT AND TRY IT LATER!
- 1 cup almonds
- 1 cup pecans
- 1 cup cashews
- 1.5 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp cayenne pepper
- 1 tablespoon olive oil
Preheat oven to 350 degrees Fahrenheit and line a baking pan with parchment paper. Place nuts in single layer on the baking pan. Place in oven to roast for 15 minutes, turning halfway through.
While nuts are roasting, prepare spice mixture by combining chili powder, garlic powder, cumin, black pepper, salt and cayenne pepper in a small bowl.
Remove nuts from oven and allow to cool. Transfer to a bowl and coat nuts with olive oil, then coat with spice mixture.
Store in an airtight container at room temperature.