Holidays are approaching pretty fast and it is time to start getting ready for them. This spicy maple nut mix recipe is the perfect snack all year round. A typical treat for the Midwest, the recipe makes also a great holiday gift for family and friends. It can be stored in ziplock bags or airtight containers for up to 2 weeks, if they last, but I doubt it. At least, in my house the nuts did not last longer than a couple of days and I had to make another batch.
The combination of maple syrup with salt, honey and spices is divine. You want to stop eating, but you can’t and they can become quite addictive. Don’t be on a diet if you want these beauties!
How To Make The Spicy Maple Nut Mix Recipe:
Start by preheating the oven to 350F. I used a silicone baking mat on my baking tray, but you can also use parchment paper. Pour 4 cups of different nuts on the pan. Last year I used almonds, pecans, cashews. This year I made the mix with almonds, walnuts, hazelnuts and pecans. Choose whatever you like, as this recipe is versatile and that’s why we love it so much.
Toast the nuts in the oven for 10 minutes. Meanwhile, make a syrup by mixing maple syrup, honey, salt, red pepper flakes and cayenne pepper in a small sauce pan.
Stir over medium high heat. Add oil and whisk to emulsify. Turn off heat and let it sit for 5 minutes so the ingredients get friendly with each other. Then pour mixture over the roasted nuts.
Mix well and return coated nuts to oven and roast another 10 minutes, stirring after 5 minutes. Remove and cool on pan. Once cool, break up into small clusters.
Eat! Enjoy! And don’t binge on them, like we did! Want some more snack recipes? Here is a Spiced Plantain Chips made from scratch. Yum!
- 4 cups mixture of favorite nuts almonds, cashews, walnuts, pecans, peanuts, cashews etc
- ¼ cup maple syrup
- 2 Tbsp honey
- ½ tsp sea salt kosher works well too
- 1 tsp crushed red pepper flakes
- ⅛ tsp cayenne pepper
- 2 Tbsp extra virgin olive oil
- Preheat oven to 350F.
- Line a sheet pan with parchment paper and spread nuts over the pan.
- Toast in oven for 10 minutes.
- While nuts are toasting, make syrup mix by combining maple syrup, honey, salt, chile flakes and cayenne in small saucepan.
- Stir over medium-high heat.
- Add olive oil and whisk to emulsify.
- Turn off heat.
- Let sit for 5 minutes to steep flavors out of the spices.
- Pour mix over roasted nuts. Mix well in the pan. Return coated nuts to oven and roast another 10 minutes, stirring after 5 minutes.
- Remove and cool on pan.
- Once cool, break up into small clusters.
- Store in ziplock or airtight container for up to 2 weeks.