Creole Spiced Mixed Nuts (Printable)

Crunchy mixed nuts tossed in a bold Creole spice blend with smoked paprika, cayenne, and aromatic herbs.

# What You'll Need:

→ Nuts

01 - 2 cups raw mixed nuts (pecans, almonds, cashews, walnuts)

→ Spice Blend

02 - 1 tablespoon olive oil
03 - 1 tablespoon unsalted butter, melted
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon cayenne pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon brown sugar

# How To Make It:

01 - Preheat oven to 325°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine olive oil, melted butter, smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, black pepper, and brown sugar. Whisk until thoroughly blended.
03 - Add mixed nuts to the bowl. Toss vigorously until every nut is evenly coated with the spice mixture.
04 - Spread nuts in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
05 - Bake for 18-20 minutes, stirring halfway through, until nuts are golden brown and fragrant.
06 - Remove from oven and let cool completely on the baking sheet. Nuts will achieve maximum crunchiness as they cool.
07 - Transfer to an airtight container. Store at room temperature for up to 1 week.

# Expert Hints:

01 -
  • They're impossibly addictive in that way where you reach for just one and suddenly half the bowl is gone
  • The spice blend hits every note—smoky, spicy, slightly sweet, and deeply savory
  • They're the kind of thing people assume you bought from some fancy gourmet shop
02 -
  • The nuts might feel slightly soft when you first take them out of the oven, but they'll transform into perfect crunchiness as they cool
  • Stirring halfway through prevents any nuts from burning and ensures even toasting
  • These actually taste better on day two, after the spices have had time to meld
03 -
  • If your nuts are already roasted, reduce the baking time to 10–12 minutes to prevent them from becoming bitter
  • Letting the nuts cool completely on the baking sheet is crucial for maximum crunchiness

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