Roasted Pumpkin Spice Nuts
A delicious blend of holiday spices and flakey sea salt make these nuts and seeds super crunchy and flavorful.
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!