A sticky, smoky-sweet-and-spicy roasted nut snack made almost entirely from Refill Nation's bulk bins — perfect for winter snacking, gifting in a jar, or scattering over salads and grain bowls.
Makes: ~3 cups | Prep: 5 min | Cook: 15 min
Ingredients
- 1 cup raw almonds
- 1 cup raw cashews
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- 3 tbsp maple syrup
- 1 tbsp olive oil or neutral oil
- 1½ tsp smoked paprika
- ½–1 tsp cayenne pepper or chilli flakes, to taste
- ½ tsp ground cinnamon
- 1 tsp flaky sea salt
Method
- Preheat the oven to 160°C and line a baking tray with baking paper.
- In a large bowl, whisk together the maple syrup, oil, smoked paprika, cayenne, cinnamon and salt.
- Add the almonds, cashews, pumpkin and sunflower seeds. Toss well until every piece is evenly coated.
- Spread the mixture in a single layer on the tray.
- Roast for 12–15 minutes, stirring halfway through, until golden and fragrant. Watch closely in the last few minutes as the maple can catch quickly.
- Remove from the oven and let cool completely on the tray, the mix will crisp up as it cools and the coating sets.
- Break apart any large clusters and store in an airtight jar for up to 2 weeks.