These easy Roasted Mixed Nuts are tossed with olive oil, smoked paprika, garlic, onion, and kosher salt, then roasted until perfectly toasty and crunchy. They're ready in about 20 minutes and make an easy savory snack for parties, holidays, gifting, or everyday munching.
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If there’s one snack that disappears faster than I can make it, it’s these Roasted Mixed Nuts. They’re salty, crisp, warm, and absolutely addictive — the kind of thing you set out in a bowl “for guests” and then spend the rest of the evening hovering over yourself.
I love these for holiday grazing boards and parties, but honestly, they’re just as good stashed in the pantry for everyday snacking. And once you know the basic method for roasting nuts, it’s incredibly easy to change up the nuts and seasonings depending on what you have.
Why You'll love These Roasted Mixed Nuts
- Savory > sweet: No sugary glaze here. These are all about smoky, salty, savory flavor without the sticky fingers.
- Ready in 20 minutes: One bowl, one sheet pan, and almost no effort for a seriously good crunchy snack.
- Make them ahead: Once completely cooled, the roasted nuts stay crisp for weeks when stored properly.
- Easy to customize: Almonds and cashews are my go-to combination, but you can swap in other raw nuts and adjust the roasting time as needed.
- Perfect for gifting: Package them in a pretty jar or bag for an easy homemade holiday or hostess gift.
What You'll Need & Why
- Raw Cashews & Raw Almonds — My favorite nut combo for the best texture + flavor.
Olive Oil — Helps the spices cling; avocado oil works too.
Kosher Salt — Essential salty backbone.
Smoked Paprika — Adds warmth and a little smoky depth.
Granulated Garlic — For that savory punch.
Granulated Onion — Rounds everything out.
The Recipe Rundown
This recipe is so very simple. Here's the brief overview of how to make roasted mixed nuts.
- Season: Toss the nuts with olive oil and seasonings until evenly coated.
- Spread: Arrange in a single layer on a sheet pan.
- Roast: Bake at 350°F for 15 minutes, stirring halfway through.
- Cool: Let cool completely before serving or storing.
Swaps & Variations
Roasted mixed nuts are incredibly easy to customize. Here's a few more fun ideas!
- Mix up the nuts: Try pecans, walnuts, pistachios, Brazil nuts, or whatever combination you have on hand. Just be mindful, softer nuts like pecans and walnuts may toast faster than almonds.
- Make them spicy: Add cayenne, chili powder, crushed red pepper, or Tajín before roasting.
- Rosemary sea salt: Add finely chopped fresh rosemary before roasting and finish with flaky sea salt.
- Garlic parmesan: Toss the warm roasted nuts with finely grated Parmesan and a little extra garlic.
- Smoky BBQ: Add chili powder and a little brown sugar to the smoked paprika for a sweet-and-smoky version.
- Curry spiced: Swap the smoked paprika for curry powder or garam masala.
- Everything bagel: Toss with everything bagel seasoning for an easy savory variation.
Tips For The Best Roasted Mixed Nuts
- Start with raw nuts: Already-roasted nuts can overcook before the seasonings have a chance to toast.
- Give them room: Spread the nuts in a single layer so they roast evenly.
- Stir halfway through: A quick toss helps everything brown evenly and prevents hot spots from scorching.
- Trust your nose: Once the nuts smell deeply toasted and fragrant, they're close. Keep an eye on them because they can go from golden to burnt quickly.
- Let them cool: Roasted nuts won't be fully crisp straight from the oven. Let them cool completely on the sheet pan for the best crunch.
Roasted Mixed Nuts Recipe
Ingredients
- 16 oz raw cashews
- 16 oz raw almonds
- 1½ tablespoon kosher salt more or less per your salt preference
- ¾ tablespoon smoked paprika
- ¾ tablespoon granulated garlic
- ¾ tablespoon granulated onion
- ¼ cup olive oil
Instructions
- Mix all ingredients together, making sure the nuts are evenly coated.
- Pour nuts onto a parchment lined baking sheet.
- Roast in a preheated 350° oven for 15 minutes, tossing at the halfway point.
- After removing from the oven, let the nuts cool for 15-20 minutes.
- Enjoy!
Notes
Nutrition
Storage & Make-Ahead Tips
Let the roasted mixed nuts cool completely before storing in an airtight container. They'll stay fresh at room temperature for about 2 weeks, or freeze for up to 3 months. For longer storage, I prefer keeping them in the refrigerator to help protect the natural oils from going rancid.
To refresh: If the nuts lose some of their crunch, warm them on a sheet pan at 300°F for about 5 minutes, then let them cool completely.
Recipe TEsting Notes & Troubleshooting
- Oil helps the seasonings stick: You don't need much, but a light coating of oil helps the spices evenly coat the nuts and toast along with them.
- Different nuts roast at different rates: Almonds and cashews work well together at 350°F for about 15 minutes. Softer, fattier nuts like pecans and walnuts may toast more quickly, so start checking those a few minutes early.
More Savory Snacks You'll Love
If a salty, crunchy snack is your love language, try these easy favorites next.
- Dill Pickle Popcorn: Tangy, crunchy, and packed with dill pickle flavor for an easy snack you can't stop grabbing.
- Ranch Snack Mix: A crunchy, savory snack mix tossed with plenty of ranch seasoning.
- Savory Snack Mix: Buttery, crispy, and loaded with bold savory seasoning—perfect for parties and holiday snacking.
- Puff Pastry Pigs in a Blanket: An easy, crowd-friendly finger food that's perfect for game day and parties.
- Marinated Feta and Olives: A simple savory appetizer that's especially good for grazing boards and entertaining.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Sandy says
Would walnuts and macadamias also work mixed in with the almonds and cashews?
Rufus says
I've never tried that before, but I bet they would be wonderful! As long as you're using a similar size nut, I don't think you'll have any issue. Thank you so much for reaching out! Let me know how it turns out!
Alison says
I just finished these and they are too salty (coming from someone who loves salt). I used a combo of pecans, walnuts, and almonds, if that matters. My question is how can I fix them now. Should I put them in a container and try to shake the extra salt off? I’m also wondering if the nuts used matters, since the walnuts and pecans have grooves to hold more spices. These are Christmas gifts. So any advice you can give on how to fix it would be most appreciated.
Rufus says
Hi! I'm sorry you thought they were to salty. I'm not a huge salt lover, but have never had issue with these and serve them all the time. The groove may have in fact grabbed a lot of the seasoning. You can try shaking them off in a large bowl with a lid and adding in some plain nuts to help. Hope this helps. Have a great evening!
Alison says
I'm thinking that may be the issue, as the almonds taste great. It's just the walnuts and pecans that seem to be too salty. I'm going to do my best to shake them up before bagging them. On a side note, you turned me on to smoked paprika. I was never impressed with paprika before, but smoked paprika is another beast entirely.
Rufus says
Smoked Paprika is the superior paprika in my opinion. 🙂
Sam says
These are such a great snack! We love keeping them around! Thanks for the recipe!
Harrison says
We love these so much! Great recipe!
Samuel says
These are great! A perfect snack and I love leaving them out for guests!
Cherise Balmain says
These are so good! Never made something like this and needed something for a charcuterie board at a baby shower. Had a ton of compliments! Added macadamia nuts!
Kimber says
these are addictive! I have to be careful, not to eat the whole bag!
Rufus says
Thank you!!!
Barbara MacRobie says
Delicious! I made my first batch as-is except, since I don’t like highly salty foods, cutting the salt to less than one-half, to be 2 tsp. My taste buds found that to be just right. I tried another batch with a full tablespoon of salt, and I also liked it, but at that point the salt had become a flavor of its own rather than an enhancement to the spices. As you stress, it’s personal preference! Also I found the measurements for partial tablespoons to be very awkward. 1-1/2 T for the salt is easy since 1 T equals 3 tsp., so ½ T is 1-1/2 tsp. But ¾ T is a bear! I called on my high school match and worked it out to be 2-1/4 tsp. Overall, many thanks for this excellent recipe!
Rufus says
I'm so glad you liked it! Have a great day, Barbara!