This is the perfect, low-effort/high-reward snack and the ultimate seasonal treat for the holidays. I’m going to have a big bowl of these Holiday Roasted Mixed Nuts out from November straight through December. They’re such a good, grab-and-go snack and, honestly, they make the easiest gift for neighbors.
How to Make Holiday Roasted Nuts
- Infuse the Oil (This is the move): Heat the avocado oil over medium heat, then add the fresh herbs (sage and rosemary). Let them gently bubble and infuse for about 1 minute. You’re pulling out all that good flavor. It will smell amazing, trust me.
- Coat & Season: Pour the 5 cups of mixed nuts into a roasting pan and toss to combine. Toss it all around until every single nut is coated in that herby, amazing oil. Sprinkle in your Chinese 5 Spice/pumpkin spice and the freshly grated nutmeg, and mix to coat.
- Slow-Toast: Slow-toast the nuts for about 10-15 minutes. The goal here is to warm them all the way through and get that perfect, toasty flavor without burning the spices. Keep mixing them every few minutes or so!
- Cool It Down: Let the nuts cool completely on the pan.
- Store & Share: Store them in a couple of quart-sized jars. Or, fill up some cute pint jars to give out as gifts to friends and neighbors.
Making a Substitution:
- Chinese Five-Spice Powder: If you don’t have this on hand, you could try Pumpkin Pie Spice as a replacement.
- Hey Old Sport Overachiever: You really have to add this to your pantry—it’s a seasoning blend I created that amps up every flavor! If you don’t have it yet, you can replace it with 1 teaspoon of salt and 1/4 teaspoon of pepper in this recipe.
I hope you love these as much as our family does.
Holiday Roasted Mixed Nuts
Servings: servings
Mixed nuts from the store always have junk oils added, or seasonings with maltodextrin or other anti-caking agents that have been linked to disrupted gut health. I make these Roasted Mixed Nuts every year around the holidays and just have them out any time company comes over. Delicious, and full of savory, holiday flavors.
Ingredients:
- 1 cup cashews raw, unsalted
- 1 cup almonds raw, unsalted
- 1 cup pecans raw, unsalted
- 1/2 cup Brazil nuts raw, unsalted
- 1/2 cup hazelnuts raw, unsalted
- 1/2 cup pistachios raw, unsalted, shelled
- 1/2 cup pumpkin seeds raw, unsalted
- 1 large sprig of fresh rosemary needles removed, stem discarded
- 4-6 leaves fresh sage
- 2 tbsp avocado oil
- 1 1/2 tsp Hey Old Sport Overachiever seasoning or to your taste
- 1 tsp Chinese 5-spice powder
- 1/8 tsp ground nutmeg
Alternative
- 5 cups unsalted, raw mixed nuts of any variety in place of all of the nuts and seeds listed. other ingredients remain the same.
Sweet Variation
- 1/2 cup maple syrup
Directions:
Oven Method
- Preheat oven to 350 °F. In a small sauté pan, add the avocado oil and heat over medium heat. Add the rosemary needles and sage leaves and fry until the color begins to turn deeper green.
- In a bowl, toss the nuts with the oil and seasonings to coat. Spread evenly on a baking pan in a single layer and place in the oven. Roast for 10-15 minutes, using a spatula to mix and turn the nuts every few minutes to roast evenly.
- Let cool and store in an airtight container.
Stove Top Method
- In a large sauté pan over medium heat, add the avocado oil, rosemary needles and sage leaves. Fry until the color of the herbs turns a deeper green.
- Add the nuts and toss to coat evenly. Add the seasonings and toss again. Cook the nuts over medium heat for 10 minutes, until browning begins to develop. Toss the nuts frequently while cooking.
- Let cool and store in an airtight container. Enjoy!
Sweet Variation
- Using the stove top method, after the nuts have cooked remove them from the pan and add 1/2 cup maple syrup. Bring to a bubble, then add the nuts back in and toss to coat. Cook until the syrup becomes sticky in the pan. Remove to a layer of foil pan, and enjoy!
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