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Almonds, pecans, cashews and pumpkin seeds spilled out onto a mat

Autumn Spiced Nuts

Print Recipe
 Mixed nuts and pumpkin seeds are roasted with warm spices, honey and rosemary. The perfect comforting snack.
Course Snacks
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 10
Calories 475
Author Janette

Ingredients

  • 1 teaspoon garam masala
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 1 ½ teaspoons fresh rosemary finely chopped
  • 2 egg whites
  • 2 tablespoons honey
  • 2 cups (300 grams) almonds, raw unsalted
  • 2 cups (250 grams) pecans, raw unsalted
  • 2 cups (256 grams) cashews, raw unsalted
  • 1 cup (119 grams) pumpkin seeds, unsalted with or without shells

Instructions

  • Preheat oven to 350°F/180°C with oven rack in the center of oven.
  • Line 1 large and 1 medium baking sheets with parchment paper.
  • Add the garam masala, cardamom, cinnamon, nutmeg, allspice, rosemary and salt to a small bowl, mix and set aside.
  • Add the egg whites and honey to a mixing bowl and whisk until frothy. Stir in the nuts and pumpkin seeds. Add the spices in small batches, mixing well between additions.
  • Spread the nut mixture onto the baking sheet in an even layer. Roast for 10 minutes, stir and continue to roast for another 10 minutes.
  • Remove from the oven and allow to cool.

Nutrition

Serving: 1 | Calories: 475kcal | Carbohydrates: 24g | Protein: 13g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 33g | Sodium: 241mg | Fiber: 7g | Sugar: 7g