The Pantry
American

Spiced roasted nuts

A fast, savory-sweet snack of mixed nuts coated with maple, warm spices, and a little Worcestershire for depth, then roasted until glossy and crisp. Makes about 3 cups, enough for 4 snack servings.

Prep 10 minCook 18 minRest 15 minAdjust servings ↓
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Spiced roasted nuts
~390 calper person · ~1560 total
~$4.60meal total · ~$1.15 per person

Estimated calories and US ingredient costs.

For a double batch, use two sheet pans or roast in two separate rounds so the nuts stay in a single layer. Keep the oven at 325 F and use the same timing, checking each pan individually because crowded nuts brown unevenly and can scorch at the edges. The calorie count reflects the nuts and coating consumed; there is no meaningful discarded oil here because the recipe uses a light glaze, not deep-frying.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 4 people.

Step timeline

Cooking order

8 left
Step 1

Heat the oven and pan

~1 min

Heat the oven and pan.

Arrange a rack in the center of the oven and heat to 325 F.

Line a rimmed 13 x 18-inch sheet pan with parchment; this size keeps the nuts in a thin layer so they roast instead of steam.

Step 2

Mix the coating

~1 min

Mix the coating.

In a medium bowl, whisk together 1 tbsp olive oil, 1 tbsp maple syrup, 1 tsp Worcestershire sauce, 1 tsp water, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp cayenne pepper until smooth and evenly colored.

Ingredients
  • 1 tbspOlive oil
  • 1 tbspMaple syrup
  • 1 tspWorcestershire sauce
  • 1 tspWater
  • 1 tspSmoked paprika
  • 1/2 tspGround cumin
  • 1/2 tspGarlic powder
  • 1/2 tspKosher salt
  • 1/4 tspCayenne pepper
Step 3

Add the nuts

~1 min

Add the nuts.

Add 8 oz raw unsalted mixed nuts to the bowl and stir well with a spatula until every piece is lightly coated.

Scrape the bottom of the bowl so the spices do not settle in one spot.

If the mixture looks dry, let it sit for 1 minute, then stir again so the syrup spreads.

Ingredients
  • 8 ozRaw unsalted mixed nuts
Step 4

Spread for roasting

~1 min

Spread for roasting.

Scrape the nuts onto the lined sheet pan and spread them into one even layer.

Separate any clumps with the spatula so the pieces roast instead of forming clusters.

If the pan is crowded

divide the nuts between two pans.

Step 5

Roast and stir

~18 min

Roast and stir.

Bake for 16 to 18 minutes, stirring once halfway through, until the nuts smell toasted and the coating looks dry and slightly darker.

Watch closely near the end because maple can go from glossy to bitter quickly.

If a few darker spices collect at the edges, stir them back into the center.

Step 6

Cool until crisp

~15 min cook

Cool until crisp.

Remove the pan from the oven and immediately stir the nuts once more to break up any sticky spots.

Let them cool on the pan for 15 minutes.

They will still feel a little soft when hot, then firm as they cool and the glaze sets.

Step 7

Finish and serve

After ~15 min

Finish

Transfer the cooled nuts to a bowl or jar.

Taste one after cooling: the seasoning should be savory, warm, and lightly sweet, not wet.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Spiced roasted nuts: serve.

Spiced roasted nuts: Serve at room temperature for snacking, or pack into airtight containers after they have fully cooled.

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Ingredients

For 4 people

  • 8 oz raw unsalted mixed nuts
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp Worcestershire sauce
  • 1 tsp water
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper

Method

  1. Heat the oven and panArrange a rack in the center of the oven and heat to 325 F. Line a rimmed 13 x 18-inch sheet pan with parchment; this size keeps the nuts in a thin layer so they roast instead of steam.
  2. Mix the coatingIn a medium bowl, whisk together 1 tbsp olive oil, 1 tbsp maple syrup, 1 tsp Worcestershire sauce, 1 tsp water, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp cayenne pepper until smooth and evenly colored.
  3. Add the nutsAdd 8 oz raw unsalted mixed nuts to the bowl and stir well with a spatula until every piece is lightly coated. Scrape the bottom of the bowl so the spices do not settle in one spot. If the mixture looks dry, let it sit for 1 minute, then stir again so the syrup spreads.
  4. Spread for roastingScrape the nuts onto the lined sheet pan and spread them into one even layer. Separate any clumps with the spatula so the pieces roast instead of forming clusters. If the pan is crowded, divide the nuts between two pans.
  5. Roast and stirBake for 16 to 18 minutes, stirring once halfway through, until the nuts smell toasted and the coating looks dry and slightly darker. Watch closely near the end because maple can go from glossy to bitter quickly. If a few darker spices collect at the edges, stir them back into the center.
  6. Cool until crispRemove the pan from the oven and immediately stir the nuts once more to break up any sticky spots. Let them cool on the pan for 15 minutes. They will still feel a little soft when hot, then firm as they cool and the glaze sets.
  7. Finish and serveTransfer the cooled nuts to a bowl or jar. Taste one after cooling: the seasoning should be savory, warm, and lightly sweet, not wet. Serve at room temperature for snacking, or pack into airtight containers after they have fully cooled.

Before you cook

What to get ready

Rimmed baking tray, mixing bowl, spatula and cooling rack.

Spread nuts in a single layer and stir the maple coating before tossing.

If something needs adjusting

Nuts taste scorched at the edges

Check early and stir during roasting; small nuts brown faster than large ones.

Crunch fades in a closed container

Cool fully before covering so trapped steam does not soften the food. Make modest batches when crispness matters most.

Store for later

Cool fully and keep dry crisp snacks in an airtight container for texture. Refrigerate moist cooked chickpeas and use promptly; discard food showing spoilage rather than re-crisping it.

Make the ingredients go further

Use leftover unsalted nuts in overnight oats before seasoning the whole bag.

Next use for your ingredients: Overnight oats →

Calculate this meal with your own prices →

How to Keep Roasted Vegetables Crisp →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the crispiest coating, roast in a single layer and resist adding extra maple syrup. If you want a more pronounced spice crust, increase the smoked paprika by 1/2 tsp and keep the salt the same so the nuts do not taste harsh.

Make it work for you

Use pecans, cashews, almonds, or walnuts in any mix totaling 8 oz. If you want a sweeter result, replace the Worcestershire with 1 tsp honey and 1/8 tsp extra salt, but expect a slightly stickier finish and a faster browning time.

Use more of your smoked paprika and ground cumin in roasted chickpeas.

How do I keep spiced roasted nuts from clumping into one sticky mass?

Use just enough syrup to lightly coat the nuts, then spread them in a single layer on parchment. Stir once during roasting and again as soon as they come out of the oven. That first post-oven stir breaks the glaze before it hardens into one sheet, so the nuts cool into separate pieces.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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