Making your own spiced nuts means you are in control of the amount of salt you add, using the spices for flavour if you need to keep the salt low. Otherwise use iodised sea salt and up the quantity of Brazil nuts in this mix and you have two nutrient components right there for thyroid support, iodine and selenium.
Spiced nuts are so quick and easy to make with only about 5 minutes cook time in total, to have a batch made to store and have ready as a nutritious ‘on the go’ snack or a flavoursome sprinkle to add to salads or meal.
Now you have the recipe, there really is no excuse to buy the snack pack of nuts from the store, often many varieties are roasted in inflammatory oils or have extra additives, may actually be old stock (yuk) and what about the packaging?
If saving your own body and pocket isn’t your big motivation, then you can also save the environment. What’s not to love? A handful of spiced nuts provide protein and fat for the perfect tummy filler to keep you going until your next meal.
Craving Salt? Again having a handful of this spice mix with the benefits of some good fats and protein from the nuts can curb the craving. A much better nutrient dense and satisfying choice than munching a packet of chippies or flavoured rice crackers.
Super quick nutritious snack to make in advance and store in an airtight container.
Nut and Seed mix:
2 cups raw mixed nuts
Brazil, walnut, almonds, cashew
½ cup Sunflower seeds
½ cup Pumpkin seeds
Dry Spice Mix:
1 teaspoon Smoked paprika
1 teaspoon Cayenne Pepper
1 teaspoon Turmeric
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon fennel seeds
3 teaspoons Mixed Herbs
3 teaspoons Pink Himalayan Salt or Iodised salt (more to season if desired).
Mix all dry spices together in a bowl, except salt.
Heat a large frying pan on medium setting, and add dry spice mix and stir continuously to avoid the spices burning. Reduce to medium-low heat and dry fry the spice mix until it becomes fragrant for approximately 1-3mins.
Add nut and seed mix and stir through until covered in spice mix. Stir continuously to toast the nuts and seeds enough that their natural oils begin to appear, but be careful not to over toast that they burn, approximately 2-3mins.
Turn off heat and add salt to mix through. The salt will stick to the nuts/seeds due to their natural oils released. Leave the nuts/seeds to cool completely before storing in an air tight glass jar.
Tip: You may wish to roughly chop the Brazil nuts to the size of almonds or walnut, so when storing the nuts they don’t fall to the bottom of the mix. Therefore when taking a scoop or handful as a snack you get a bit of all the nuts and seed mix.