This simple roasted nut recipe combines earthy turmeric, aromatic gingery Ras el Hanout, piney rosemary, and sweet maple syrup. The mix of spices and aromatics pair perfectly with the rich nuttiness of the almonds and hazelnuts. That said, you can easily customize the nuts or flavors to your liking. If you like it sweeter add more maple, if you like it simpler omit any of the ingredients you don’t enjoy.

This addictive snack mix lasts 7-10 days in an airtight container and makes a great gift.

Sweet and Spice Roasted Nuts with Turmeric, Ras el Hanout and Rosemary

Ingredients:

3 cups raw almonds (or sub cashews, pecans or walnuts)
1 cup raw hazelnuts
1 cup raw pepitas
3 sprigs rosemary, removed from stems
1/3 cup oil (e.g. avocado or sunflower)
1 Tablespoon turmeric
2 teaspoons kosher salt
1 teaspoon Ras el Hanout spice mix
2-3 Tablespoons maple syrup

Directions:

Preheat the oven to 325°F. Line a baking sheet with a silicone mat or parchment paper.

In a large bowl, combine the almonds, hazelnuts, pepitas, and rosemary. Add the oil and toss everything together.

Add the turmeric, salt, and Ras el Hanout to the coated nut mixture. Toss until everything is combined. Transfer to your lined baking sheet in an even layer. Roast for 10 minutes, remove and drizzle with maple syrup. Mix everything so that the maple syrup evenly coats the nuts.

Roast the nut mixture for another 10 minutes. Allow to fully cool on the sheet pan, then transfer to an airtight container.