Curry Spiced Mixed Nuts
These keto-friendly, dairy-free curry spiced mixed nuts are flavorful, easy to make and will disappear fast! They are a great on-the-go savory snack, as well as the ultimate party nuts for this holiday season!
Nuts About Nuts…
Sweet or savory, it doesn’t matter to me, I love nuts. They are one of my favorite protein-packed snacks that are full of healthy fats.
These Curry Spiced Mixed Nuts are perfect for dinner or cocktail parties, as well as a great on-the-go snack. They are super flavorful, so easy to make and highly addictive! Once I started, I had to force myself to put the lid back on the container and put them in the food pantry, before I demolished the whole lot!
Amping Up The Savory Snacks…
Between my baking obsession and my enormous sweet tooth, I am struggling to go even a couple of hours without eating something sweet.
Every morning is the same for me. I wake up around 5am, come downstairs, make a LARGE cup of tea and grab a sweet snack. I drink my tea and eat my snack whilst researching recipes and/or food blogging, and thoroughly enjoy my one-hour of kid-free time before my little ones wake up. My tea is sweetened and my snack is usually something sweet, so it’s no surprise that I want sweet stuff for the rest of the day.
I am trying to break my habit. No, I’m not going to give up my delicious, sweet tea every morning…but I am going to try and incorporate more savory snacks into my daily diet (especially first thing in the morning!) It will be interesting to see if my palette changes slightly, and I will try and keep you guys updated with more of my favorite savory snack recipes as I go!
Another Super Easy Recipe…
Another wonderful part of this recipe is just how EASY these nuts are to make! All you have to do is choose what nuts or seeds you want in your mix, toss them in coconut oil and spices, then roast them. After 10 minutes, stir them well and return them to the oven for a further 5-7 minutes.
Allowing them to cool down completely is the tough part for me. After I have baked or cooked something, I want it straight away! So, if you are like me, then after they come out the oven, walk away immediately for a good 10 minutes (or they will taunt you!)
Once they have cooled down completely, transfer and store them in an air-tight container for up to one week.
I use equal amounts of four different types of nuts (usually 1/2 cup of each). It’s fun to change it up every time, but for this batch I used:
- 1/2 cup raw peanuts (I know they’re not for everyone, but I enjoy them!)
- 1/2 raw almonds
- 1/2 cup raw walnuts
- 1/2 cup raw pecans
This recipe is so versatile that you can use any raw nuts or seeds you want. Here’s a little handy list which tells you roughly how many net carbs there are in a 1 oz serving of nuts. And before you go ahead an google measurement conversions, I have done that for you. A 1 oz serving is 28g or roughly 1/4 cup.
- Pecans – 1.2g
- Brazil Nuts – 1.2g
- Pumpkin Seeds – 1.3g
- Macadamia Nuts – 1.5g
- Hazelnuts – 2g
- Walnuts – 2g
- Peanuts – 2.2g
- Almonds – 2.6g
- Pine Nuts – 2.7g
- Sunflower Seeds – 3.2g
- Pistachios – 4.7g
- Cashews – 7.6g
So, now it’s down to you! Choose your favorite nuts and have fun experimenting with these tasty curry spiced mixed nuts.
Curry Spiced Mixed Nuts
- 2 cups mixed raw nuts almonds, cashews, macadamia, pecans, walnuts, hazelnuts, brazil nuts and/or peanuts. See notes above about peanuts.
- 1 tbsp coconut oil melted
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper or a silicone sheet.
- In a small microwavable bowl, melt the coconut oil.
- In a separate bowl, combine all your mixed nuts together.
- Drizzle the coconut oil and spices over the nuts and coat evenly.
- Spread the nuts on the lined baking sheet and separate them slightly, so they don’t overlap.
- Bake for 10 minutes. Stir and turn them over, then bake for a further 5-7 minutes. Keep an eye on them, so they don't burn.
- Allow the nuts to cool completely before transferring and storing them in an air-tight container.
Net Carbs: 2.2g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.