It’s Monday. Again. Another day, another dollar. Good thing I made us some Moroccan spiced nuts for our energy needs.
Oof, that started out kind of Debbie Downer. Sorry about that. Good thing I made us some Moroccan spiced nuts for our energy needs!
Much better.
These little snackaroos are my new favorite thing to munch on, well, pretty much whenever I’m not eating a meal. So that would be around 10 a.m., when I get my first mid-morning hunger pangs because the oatmeal has worn off but lunch is still soooo far away; and then again at 1:30 p.m., because lunch was so delicious that I kind of just want to keep it going; and then again around 3:30 p.m., which I consider my official “snacktime” because everyone needs an official snacktime. Sometimes there’s also a pre-dinner snack. And then sometimes I need a little sum-sumthin’ savory for dessert.
Hey, I’m enjoying these extra snacktimes while I can (ya know, for the babe). Pretty soon I have a feeling I’ll be wanting sleep more than food, in which case we’ll be talking about my nap schedule instead of my snack schedule (JOKES. I wouldn’t do that to you. Though I did just give you a rundown of my snack regimen, so… I heart you. Thanks for sticking with me here).
OK, let’s just talk about these nuts already. Moroccan spice is officially my new jamarama. It’s a blend of sweet, heat and savory notes and it culminates in some serious deliciousness when mixed with honey, sugar, salt and toasted nuts. The combination is hard to describe, but essentially it hits on all the taste bud categories. I love it. I plan to have a stash of it in my cupboard at all times, and when it runs out, I will cry until I realize that I probably still have all the spices needed to make more of it. And then I will rejoice and make more Moroccan spiced nuts.
Truth be told, these mixed nuts really give my original favorite cocoa-roasted almonds a run for their money (though I do still love them so). But you just can’t beat the ease of this recipe plus the little boost of energy they give plus the balance of sweetness, savoryness and spiciness going on. They’re addicting in every way, and for all the cravings. It’s kind of impossible not to incorporate more snacktimes into your day just eat more of them.
Bottom line, if you’re looking for that extra pep in your step for Monday slash you’re really intrigued by this sweet/savory/spicy business slash you want a good excuse to eat more snacks, I highly suggest this recipe as your solution.
Moroccan Spiced Nuts
Ingredients
- 2 cups unsalted mixed nuts, I used almonds, cashews and peanuts
- 2 tablespoons honey
- 2 teaspoons Moroccan spice mix, recipe below
- 2 tablespoons light brown sugar
- ½ teaspoon salt
Moroccan spice mix:
- 2 teaspoons cumin
- 1 ½ teaspoons cinnamon
- 1 teaspoon coriander
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon pepper
Instructions
- Heat oven to 325 degrees F. Pour mixed nuts in an even layer on a rimmed baking sheet. Toast 10 minutes in oven, then transfer to a bowl.
- In a small saucepan over medium-low heat, stir together honey and Moroccan spice mix 1 minute until smooth and heated through. Pour over nuts in bowl; toss to combine.
- Pour coated nuts in an even layer on rimmed baking sheet. Bake 30 minutes, tossing every 10 minutes, until warm and well-toasted. Cool 2 minutes, then toss with brown sugar and salt. Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
No idea how one roasts nuts for a total of 40min with out burning them, maybe a recipe typo? I did the first dry roast, pulled them out a little early, Then did the mix & put them back in, stirred them at 8 min & they seemed wet but ok, but at 16 min they were totally burnt tasting. Bummer, the spice mix seems tasty but something’s not right.
Hey Heidi, I’m the new owner and I haven’t had the opportunity to try this recipe yet. I do, however, completely agree with you. If I were making them, I would skip the pre-toasting of the nuts, because that will happen as you cook them later. I would follow the recipe from that point on. I think the time is going to vary greatly depending on the types of nuts you choose (their size, fat content, whether they come pre-roasted like peanuts)! YOu’ll have to keep an eye on them and pull them when yours are ready. The stickiness will subside as they cool, so focus more on the roasty toasty-ness of the nuts! ~L
How long can these be stored for, if you can? and storage method? at room temperature or refrigerated? or freezer?
Thanks!
Hi Barbara! You can store these nuts (after they’ve cooled) in an airtight container in a cool and dry spot for up to 2 weeks. They’d stay in the fridge for about a month, and the freezer for about 3 months. Enjoy!