The season of autumn, with all its harvest, traditions, crisp air, and transition of foods is a time to dig in for those of us who love the celebration of change. I see the palette of my kitchen evolve, morphing from grilled vegetables, raw tomatoes, and fresh fruits to liberal use of rosemary, braised meats, pumpkin, baked vegetables, and aromas of cinnamon and nutmeg. My cravings change entirely. But much of the hype surrounding autumnal foods calls for a large increase in sugars and treats of all kinds. And this is something I work around pretty sneakily, if I do say so myself. I’m the first one in line for enjoying flavors of pumpkin and cinnamon, but I’m certain I can do this nutritiously.
That’s why I absolutely love these Roasted Pumpkin Spice Nuts. They’re savory, salty, full of all the special flavors of fall, and entirely nutritious. They’re also Whole 30, paleo, sugar-free, Keto, and dairy-free—for everyone who’s eating according to specific parameters.
This recipe is very simple—almost surprisingly so—because the flavors can speak for themselves. The key to this recipe is to watch them bake very closely because every oven is different and nuts are prone to burning. Keep an eye on them at all times. You’ll be so glad you did.
These are a fantastic snack, a great treat after dinner, delicious with cheeses, or even wonderful atop salads or baked squashes. I hope you love these as much as we do. Enjoy!
Roasted Pumpkin Spice Nuts
Ingredients
- 1 cup raw whole cashews
- 1 cup raw whole pecans
- 1 cup raw whole almonds
- 1/2 cup raw pumpkin seeds
- 1 tbsp coconut oil
- 1 tbsp butter or ghee, melted
- 1 egg white, whipped
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp flakey sea salt
Instructions
- Preheat the oven to 310º F. Line a large baking pan with parchment paper. In a small bowl, whip the egg white with a fork or whisk until it’s foamy.
- In a large bowl, combine all the nuts and seeds with the egg white, melted butter, and melted coconut oil. Toss to coat the nuts evenly so that they’re shiny and well-mixed. Add the pumpkin pie spice, cinnamon, and nutmeg. Mix very thoroughly to ensure everything is evenly coated.
- Lay the nuts out flat on the prepared pan. Sprinkle the mixture with the flakey sea salt. Place in the oven and set a timer for 25 minutes.
- Check the nuts after the first 10 minutes or so, and then every 5 minutes from there on out. If you move them, they’ll separate, but if you don’t touch them they’ll bake into little clumps and clusters and they’re totally delicious that way. Either way is yummy but don’t touch them if you want them to create a bark.
- Every oven is different but these will take about 25-30 minutes total to become deeply golden and very fragrant. When they’re dark but not burnt, sticking together, and very aromatic, remove them from the oven and let them cool completely.
- Store in an airtight container in the fridge for up to a week. Enjoy!