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If you’re in the mood for a crunchy, flavorful snack, then you are going to love this Savory Spiced Mixed Nuts Mix. It’s so easy to make and the buttery herb flavor is perfect on pretty much any nut or seed you want to use. You can enjoy these Savory Spiced Mixed Nuts any time of day or even use them on top of salads.
I made a batch of these nuts on a whim late in my pregnancy. I needed lots of snack items to keep me going through the day and something about a combination of savory herbs, butter, and a variety of nuts sounded so good.
And good they were!
This recipe was created during the last few weeks of my pregnancy. It was inspired by one of the snacks my dear friend Lori made for the baby shower she hosted for me. Since I was dealing with gestational diabetes at the time, it was one of the “safe” foods I could munch on at the party.
Lori sent all the leftovers home with me and the savory nut mix got eaten posthaste. Once it was gone, I knew I had to make more so I got to work. Plus, I was close enough to baby’s arrival that I knew an extra big batch would come in handy during labor, as well as postpartum.
So, I set out to recreate what Lori had made. In true Jessica fashion, I took her rough recipe and tweaked it, and came up with today’s snack.
One bite and I was hooked! My hubby took one bite and was hooked too. I think he ended up eating more of that first batch than I did! LOL!
He was working at home at the time since his office closed down due to the Coronavirus pandemic of 2020. And he’s a snacker when he’s working, so these nuts were not only great for pregnant ol’ me, but they were perfect for him too.
Savory Spiced Mixed Nuts Notes
These savory spiced nuts are so good! Addicting even. Whenever I make them, they get devoured in no time by both my hubby and myself. And we loved having them on hand for snacking after the baby came home. Because as any parent knows, those first few weeks (or months in our case) you feel like a zombie. And cooking is the last thing on your agenda.
When it comes to this recipe, you could use any nut or seed you like. I find that I love having a variety of nuts and seeds in mixes like this, but you could do all pecans or all cashews, etc. if you prefer.
When it comes to seasoning, again, like the nuts, you really could use any spice blend you want in this recipe. As many of you know, I view recipes more as guidelines or templates. They are never set in stone and most of the time there is plenty of room for exploration. But for me, there is something so delicious about the buttery rosemary flavor. I just love this flavor combo so that’s what I’ve stuck with. But I also think that my homemade Cajun Seasoning or my homemade Curry Seasoning would taste delicious too.
Once prepared, I store mine in an airtight container in the fridge. You could also store it in the freezer if you didn’t think you’d use it up fast enough. The mix tastes delicious cold or you can let it sit at room temp to warm up. If you prefer it even warmer, toss them in a dry skillet and heat over low heat until warm. Make sure you toss or stir it as it heats up so nothing burns.
This would make an excellent snack for movie night or your next get-together with friends and family. Or make a big batch before that long hike in the mountains you’re planning. Or, make an even bigger batch and wrap some up as gifts for friends. I mean, come on, who doesn’t love getting gifts of food, am I right?!
Ready to make a batch? Let’s go!!
- 1 pound raw cashews
- 1 pound raw pecans
- 1 pound raw walnuts
- 1 pound raw almonds
- 2 cups pumpkin seeds
- 1/2 cup butter, melted (for dairy-free, you can use refined coconut oil OR a non-dairy butter sub if you prefer)
- 1/4 cup extra virgin olive oil
- 1 1/2 - 2 tsp sea salt (to taste)
- 1 - 1 1/2 tsp ground black pepper (to taste)
- 1 tbsp granulated garlic
- 1 tbsp grilling herbs blend (or you can make your own blend using rosemary, thyme, parsley, oregano, bell pepper, and orange peel if you have individual herbs)
- Preheat your oven to 250 degrees F. Line two baking sheets with parchment paper.
- In a small saucepan over low heat, add your butter, olive oil, and spices. Mix until everything is melted and well combined.
- In a large bowl, add all of your nuts and the pumpkin seeds. Stir to combine.
- Drizzle the herb butter mixture over the nuts and stir to combine.
- Divide between the two baking sheets and place in the oven.
- Roast for 20-30 minutes, or until crispy, stirring occasionally. Keep a close eye on them so they don't burn. If your oven tends to run hot, you can lower the heat to 225 or 200 degrees F.
- Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to a week or in the fridge or freezer for several months.
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Kerrygold Pure Irish Butter
Redmond Real Salt- Nature's First Sea Salt- Coarse Salt
McFadden Farm Organic Grilling Herbs, Seasoning Blend, Grown and packed in U.S.A., 1.41 oz. glass jar
Go Raw Pumpkin Seeds
Terrasoul Superfoods Raw Unpasteurized Organic Almonds (Sproutable), 2 lbs
NOW Foods Raw, Organic Walnuts
Raw Pecans Halves, 44oz(2.75 Pounds) Compares to Organic, NO PPO, Unpasteurized, 100% Natural, Extra Fancy, No Preservatives, Non-GMO, Un Salted Un Roasted Pecan Halves 2.75 lb
NOW Foods, Certified Organic Cashews, Whole, Raw and Unsalted, Rich Buttery Flavor, Source of Fiber, Protein and Iron, Certified Non-GMO, 10 oz.
Kasandrinos Organic Extra Virgin Olive Oil
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 662 Total Fat: 62g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 49g Cholesterol: 12mg Sodium: 503mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 8g Sugar: 4g Sugar Alcohols: 0g Protein: 16g