Spiced Nuts

Spiced NutsIn the cobblestone streets of New Delhi, India, the heavenly, potent aroma of spices roasted with nuts cling in the humid afternoon air.

Hungry shoppers stop to fuel up with a handful of cashews and a quick cup of chai. Here’s my version of an Indian street vendors delight!

Makes 1 1/2 cup of spiced nuts

Spiced Nuts

Rating: 51

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

Yield: 2 cups

Serving Size: 2 tablespoons

Calories per serving: 217 calories

Fat per serving: 18 g fat (3 g saturated fat)

Spiced Nuts


  • 1 tablespoon brown sugar
  • 1/2 teaspoon sweet chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 cup whole almonds
  • 1/2 cup peanuts
  • 1/2 cup cashews
  • 1/2 cup pumpkin seeds
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, preferably grassfed


  • In a small bowl, mix the brown sugar, all the spices, and salt. Set aside.
  • In a medium skillet, heat the olive oil and butter over medium heat. When the butter begins to foam after about 20 seconds, add the nuts and toss to coat.
  • Reduce the heat to low and add the spice mixture. Continue to cook 1 to 2 minutes stirring occasionally until the pumpkin seeds begin to pop. Cool to room temperature and store in an airtight container in the fridge for up to a month.

Nutritional Stats Per Serving (2 tablespoons): 217 calories, 8 g protein, 7 g carbohydrates, 18 g fat (3 g saturated fat), 3 g cholesterol, 2 g fiber, 76 g sodium

Weight Watchers® Points Plus: 6


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