These savory Moroccan spiced nuts are a healthy and satisfying snack with no added sugar or oil. A tasty treat to serve or gift.
I was going to visit some of my college friends in NYC and I wanted to bring something to share.
I knew it couldn’t be anything liquid because I wasn’t planning on checking any bags for a simple weekend trip. Also, I knew we’d probably sit around having a few drinks the first evening while everyone was getting in.
The idea of mixed nuts came to mind, but I didn’t want to use sugar or extra oil as I’ve been trying to be a little healthier in my cooking lately.
This recipe for Moroccan Spiced Nuts is really simple and was a good option for the plane ride. However, they did stop me at security. 🙂
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How to Make Moroccan Spiced Nuts
Choose your nuts. I chose a mix of walnuts, pecans, pepitas, and almonds. Technically pepitas are seeds so I guess you can choose a mix of both. Of course, you can make this with just one type of nut or seed too.
Start by spreading the nuts and seeds on a large jelly roll pan or cookie sheet to roast in the oven. You could also pan roast them however since I had a large amount, the oven seemed easier.
Next, make a spice mix for the nuts. I used the same mix as the one in my Moroccan Beef Stew with a little extra salt.
Here you can go to town with any mix of spices you like. Make it even easier and buy an already prepared spice mix from the store.
Spice Mix Ideas
- Italian – oregano, basil, rosemary, garlic, onion
- Ranch – parsley, dill, thyme, garlic, onion
- Mexican – chili, coriander, cumin, paprika, oregano
The mix I made was about 1/2 cup to give you an idea of how much you may need.
Stir the spices with the nuts and seeds while they are still hot.
Then let them dry before bagging them up or placing them in an airtight container.
They are a little spicy and salty which was a perfect accompaniment to cocktails.
I’m saving some for the family at our next get together. I’m pretty sure they will like them too.
- 1 cup raw walnuts
- 1 cup raw almonds
- 1 cup raw pecans
- 1 cup pepitas
- 1 teaspoon cinnamon
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/4 teaspoon clove
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/2 teaspoon coriander
- 1/4 teaspoon nutmeg
- Arrange nuts in one layer on a large cookie sheet
- Roast in a 350-degree oven for 15 - 20 minutes.
- Combine all spices in a large bowl.
- Toss roasted nuts with the spice mix.
- Spread spice covered nuts on a piece of parchment to dry out.
- Bag up for gifts or keep in an airtight container.
You can make this with any raw nuts you like. One single type of nut or several. Consider using different spice blends like an Italian blend of oregano, basil, garlic powder, and onion powder.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 133mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 3g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.