These seasoned mixed nuts are sweet, salty and just a little bit spicy, and they're one of my favorite easy holiday snacks! A quick toss in butter, maple syrup, brown sugar, cinnamon and a pinch of cayenne, about 20 minutes in the oven, and you've got a big bowl of crunchy nuts that are perfect for sharing.
This seasoned mixed nuts recipe is the one I make every December. It's perfect for a holiday party, a game day spread, or just snacking on the couch. It also makes a super simple homemade gift! Spoon the cooled nuts into a jar or a cute tin, tie on a ribbon, and you've got a hostess gift that everyone actually wants.
Key Ingredients & Substitutions
- Unsalted mixed nuts. Start with plain, unsalted nuts so you control the salt. A store-bought mix like Planters Deluxe Unsalted Mixed Nuts is the easy route, or build your own mix of cashews, almonds, pecans, walnuts and peanuts. If you only have salted nuts, cut the sea salt way back (or skip it) and taste after baking.
- Sea salt. Fine sea salt sticks to the nuts nicely. Regular table salt works too, but start with a little less since it's saltier by volume.
- Brown sugar and maple syrup. Together they make a light, sweet glaze that crisps up in the oven. Use real maple syrup, not pancake syrup. Honey works great in its place.
- Melted butter. The butter helps everything cling and adds that rich, toasty flavor. Coconut oil or olive oil works if you need a dairy-free version.
- Cinnamon, garlic powder and black pepper. This is the savory-sweet combo that makes these nuts so addictive. Ground cinnamon gives them that cozy holiday smell while they bake.
- Cayenne pepper. Just half a teaspoon gives a gentle warmth on the finish. Use less for kids, or bump it up if you love heat. Ground cayenne keeps for ages in the spice cabinet.
Helpful Tips
Mix the coating first. Stir the melted butter, maple syrup, brown sugar and spices together in the bowl before you add the nuts. That way the seasoning is evenly spread out and you don't end up with one pecan wearing all the cayenne.
Line the pan. The sugar gets sticky in the oven, so a sheet of parchment paper on a rimmed baking sheet makes cleanup so much easier. Spread the nuts in a single layer so they toast instead of steam.
Stir halfway and watch the end. Give the nuts a good stir after about 10 minutes so they brown evenly. Keep an eye on them during the last few minutes, since nuts can go from golden to burnt pretty quickly.
Let them cool on the pan. The nuts will feel a little soft and sticky when they first come out of the oven. Don't worry! They crisp up as they cool. Stir them once or twice while they cool so they don't set into one big clump.
Taste before you add more salt. The recipe already has a good amount of salt in it. Try a cooled nut first, then sprinkle on a little extra sea salt only if you think they need it.
Variations
- Rosemary nuts. Skip the cinnamon and add 1 tablespoon of finely chopped fresh rosemary. It's so good with a glass of wine.
- Ranch nuts. Leave out the cinnamon and sugar and toss the nuts with a couple teaspoons of homemade ranch seasoning instead.
- Smoky BBQ nuts. Swap the cinnamon for smoked paprika and add a pinch of chili powder for a smoky, barbecue-style snack.
- Extra spicy nuts. Double the cayenne and add a few shakes of hot sauce to the butter mixture. Be careful with these - they have a real kick!
- Holiday trail mix. Once the nuts are completely cool, stir in dried cranberries, pretzels or a handful of chocolate candies.
Serving Ideas
Set out a bowl of these nuts on your holiday party table or appetizer board with cheese, crackers, olives and a few fun bites like mini bacon ranch cheese balls. They're a great nibble while everyone waits for dinner, and they're naturally gluten-free.
They also pair perfectly with drinks. Serve them alongside a festive cranberry Moscow mule, cold beer, or a big bowl of Grinch punch for the kids.
For gifts, pack the nuts into mason jars, cellophane bags or holiday tins. They look so pretty next to a few squares of peppermint bark fudge in a homemade goodie box!
Storing & Freezing
Let the nuts cool completely, then store them in an airtight container at room temperature for up to 2 weeks. That makes them a great make-ahead snack for busy holiday weeks.
For longer storage, freeze the cooled nuts in a freezer bag for up to 3 months. Let them come to room temperature before serving. If they've lost a little crunch, warm them at 350°F for 3 to 5 minutes and let them cool again.
More Snack Recipes
If you loved this recipe, here are a few more snacks you might enjoy:
Recipe
Seasoned Mixed Nuts
Equipment
Ingredients
- 4 cups unsalted mixed nuts such as cashews, almonds, pecans, walnuts and peanuts
- 1 tablespoon sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons cinnamon
- ½ teaspoon cayenne pepper
- 2 tablespoons brown sugar tightly packed
- 2 tablespoons real maple syrup
- 2 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, stir together the melted butter, maple syrup, brown sugar, sea salt, black pepper, garlic powder, cinnamon and cayenne until well combined.
- Add the nuts and toss until every nut is evenly coated.
- Spread the nuts in a single layer on the prepared baking sheet. Bake for 10 minutes, then stir.
- Bake for another 8 to 10 minutes, until the nuts are golden brown and fragrant. Watch closely during the last few minutes so the sugar doesn't burn.
- Let the nuts cool completely on the pan, stirring once or twice to break up any clumps. They crisp up as they cool. Taste and sprinkle with a little extra sea salt if you like, then serve or store in an airtight container.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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