Spiced Walnuts
Crunchy spiced walnuts roasted with warm spices. Ready in about 15 minutes and stores up to one month at room temperature.
Walnuts often work the best for this recipe, as their texture picks up the spices best—similar to how you choose a pasta shape for a certain sauce. However, you can try this with almonds, cashews, or even peanuts.
Submitted by: L. Foringer from Los Angeles, California
Yield: 3 cups
- Heat oil with the spices, remove from heat, then toss in walnuts so the pieces get fully coated.
- Bake at 300 F for about 10 minutes or until crisp, watching closely to avoid burning.
- Cool completely and store in a covered container; they keep up to one month at room temp.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I use other nuts instead of walnuts?
Yes. Almonds, cashews, and peanuts work well. Adjust bake time by nut size and whether they are raw or already roasted. Smaller nuts may crisp faster.
Can I make these on the stovetop instead of baking?
Yes. After coating the nuts, return them to the skillet over medium-low heat and stir constantly until they are crisp, about 6 to 8 minutes. Watch closely so they do not burn.
How do I make the nuts extra crunchy?
Use raw nuts, make sure the oil is hot before coating, and bake until you see they are crisp. Let them cool fully on the pan; cooling helps them firm up.
How can I change the spice level?
Reduce or omit the cayenne and lower the chili powder to make them milder. To increase heat, add more chili powder or cayenne a pinch at a time. Taste a small piece after baking to check the level.
What is the best way to store spiced walnuts and how long do they last?
Store cooled nuts in an airtight container at room temperature for up to one month. For longer storage keep them in the fridge for up to three months or freeze for up to six months. Keep them dry to avoid sogginess.
Can I use less oil or a different oil?
Yes. Use just enough oil to coat the nuts. Olive oil, avocado oil, or coconut oil can be used. Less oil may reduce how well the spices stick but will still toast fine.
How do I prevent the nuts from burning while baking?
Heat the oil until hot but not smoking, then remove from heat before adding nuts. Spread them in a single layer, bake at 300 F, and check every few minutes. Stir or shake the pan once during baking to promote even browning.
Can I use other nuts instead of walnuts?
Yes. Almonds, cashews, and peanuts work well. Adjust bake time by nut size and whether they are raw or already roasted. Smaller nuts may crisp faster.
Can I make these on the stovetop instead of baking?
Yes. After coating the nuts, return them to the skillet over medium-low heat and stir constantly until they are crisp, about 6 to 8 minutes. Watch closely so they do not burn.
How do I make the nuts extra crunchy?
Use raw nuts, make sure the oil is hot before coating, and bake until you see they are crisp. Let them cool fully on the pan; cooling helps them firm up.
How can I change the spice level?
Reduce or omit the cayenne and lower the chili powder to make them milder. To increase heat, add more chili powder or cayenne a pinch at a time. Taste a small piece after baking to check the level.
What is the best way to store spiced walnuts and how long do they last?
Store cooled nuts in an airtight container at room temperature for up to one month. For longer storage keep them in the fridge for up to three months or freeze for up to six months. Keep them dry to avoid sogginess.
Can I use less oil or a different oil?
Yes. Use just enough oil to coat the nuts. Olive oil, avocado oil, or coconut oil can be used. Less oil may reduce how well the spices stick but will still toast fine.
How do I prevent the nuts from burning while baking?
Heat the oil until hot but not smoking, then remove from heat before adding nuts. Spread them in a single layer, bake at 300 F, and check every few minutes. Stir or shake the pan once during baking to promote even browning.
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