Roasted Nuts with Olive Oil and Spices

Name: Roasted Nuts with Olive Oil and Spices
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Yield: 16 servings
Ingredients: 4 cups raw nuts; 2 tablespoons olive oil; ½ teaspoon sea salt; ½ teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon chili powder; ¼ teaspoon cayenne pepper

User Reviews

5.0

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
55 mins
Servings
16 servings
Calories
188 kcal
Course
Snacks
Cuisine
American

Roasted Nuts with Olive Oil and Spices

Winston Campbell

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These delicious roasted nuts are coated in olive oil, chili powder, and cayenne pepper and baked in the oven until crispy.

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Ingredients

Servings

4 cups raw nuts about 16 ounces total - see note below
2 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon cayenne pepper

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Instructions

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
Place the nuts in a large bowl. Add the olive oil, salt, garlic powder, smoked paprika, chili powder, and cayenne pepper.
Use a rubber spatula to mix everything together until the nuts are well coated.
Spread the nuts on the parchment-lined baking sheet.
Bake the nuts in the preheated oven until fragrant and browned, for 25-30 minutes.
Remove the pan from the oven. Leave the nuts on the baking sheet and let them cool and crisp up, undisturbed, for about 20 minutes.
Transfer the nuts to a bowl and serve.

Notes

I use almonds, hazelnuts, pistachios, and pecan halves. You can use whatever you like! If you use about 4 cups of nuts (roughly 16 ounces), you can use the remainder of the recipe as written.
Add an additional pinch of cayenne to make these nuts truly spicy. The amount listed here gives them just a hint of spice.
After removing the nuts from the oven, taste to make sure they are salty enough. If not, sprinkle them with another ¼ teaspoon of salt while they are still warm (I usually don’t find it necessary).
Once completely cool, you can keep these nuts at room temperature in an airtight container for at least a week. I have found that they last for about two weeks as long as I keep them in a cupboard, in the shade, in a truly airtight container, and in a cool kitchen. If you plan to store them for longer than that, keep them in the fridge or freezer in an airtight container.

Nutrition Information

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Serving 0.25cup Calories 188kcal (9%) Carbohydrates 6g (2%) Protein 5g (10%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 73mg (3%) Fiber 3g (12%) Sugar 1g (2%)