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PREP TIME: 10 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 30 minutes
1½ cups cashews
1½ cups almonds
1½ cups pecans
1 cup peanuts
¼ cup coconut sugar (or brown sugar)
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
1 tablespoon lemon juice
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground cinnamon
Pinch of cayenne pepper
Flaky sea salt or kosher salt to taste
1. Preheat the oven to 350°F. Line a baking
sheet with parchment paper or a silicone
baking mat.
2. Combine the cashews, almonds, pecans, and peanuts in a large bowl. In a small bowl, stir together the
coconut sugar, coconut oil, maple syrup, lemon juice, chili powder, cumin, cinnamon, and cayenne pepper.
Pour over the nuts and toss until combined. Spread out the nuts on the baking sheet and sprinkle with
3. Bake for 18 to 20 minutes, stirring twice with a spatula, until the nuts are golden brown and glazed.
Let them cool completely before transferring to small paper bags or jars or a large airtight container. The
nuts will keep at room temperature for 4 to 5 days.