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Curry Spiced Nut Mix

Curry-Spiced Nut Mix with Maple and Black Pepper

Amanda Haas
I am always looking for new ways to incorporate anti-inflammatory ingredients into my snacks. With nuts, seeds, coconut oil, turmeric (in curry powder), and black pepper, this spicy and slightly sweet mix is the perfect solution. I keep it at my desk and watch people sneak in to eat it.
Prep Time 10 mins
Cook Time 30 mins
Servings 2 cups


  • 1 cup raw cashew pieces
  • 1/2 cup raw macadamia nuts, roughly chopped
  • 1/2 cup raw pumpkin seeds
  • 1 Tbsp fresh-pressed coconut oil
  • 2 tsp maple syrup
  • 2 tsp curry powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of cayenne pepper


  • Preheat the oven 300°F. Line a baking sheet with parchment paper.
  • Combine the cashews, macadamias, and pumpkin seeds in a large bowl.
  • In a medium saucepan over low heat, melt the coconut oil with the maple syrup, about 1 minute. Remove from the heat and pour over the nut mixture.
  • Add the curry powder, salt, black pepper, and cayenne pepper and stir well to coat. Spread the mixture on the prepared baking sheet.
  • Bake, stirring once, until the nuts are light brown, 30 to 35 minutes. Let cool on the baking sheet.
  • Store in an airtight container at room temperature for up to 3 days.
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