These Indian Spiced Nuts are the ultimate all rounder. They’re really tasty with just a little kick of heat, they’re vegan, gluten-free, filling and healthy! On top of all of that, this recipe is really quick and easy and makes a nice big batch. These Indian spiced nuts make a great snack any time, but they are a bit addictive! 

What sort of nuts should I use?

Carbohydrates per serve: 3.5g. You can use any sort of nuts you like but a variety is good as each type of nut has different health benefits, although pretty much all nuts are high in protein and healthy fats. I chose to use pecans, almonds, walnuts and brazil nuts. I should also mention that raw, unsalted nuts are best. You’re going to be adding spices and salt to the nuts and cooking them anyway.

These are the main benefits of the nuts I used:

Pecans

High in calcium, magnesium and potassium. Most of the fat in pecans is the healthy kind which helps to lower cholesterol. Also high in fibre, omega 3 and vitamin E, an antioxidant which prevents oxidation which can lead to blocked arteries!

Almonds

Like pecans, almonds are also high in fibre, good fats and vitamin E. They are also high in manganese, copper and vitamin K. Manganese helps keep bones healthy, and is also essential for processing cholesterol, carbohydrates and protein. Copper helps the body form red blood cells and keeps the nervous system healthy, and vitamin K is an essential vitamin for blood clotting.

Walnuts

Walnuts are also high in protein and healthy fats, but are higher than a lot of other nuts in Omega 6. They are the only nut which contains alpha-linolenic acid (a form of omega 3) which is particularly beneficial for heart health and reducing inflammation. Walnuts are also high in folate as well as vitamin B6. Like almonds they also have a good amount of manganese and vitamin E. 

Brazil Nuts

Brazil nuts are actually my least favourite in taste, however the health benefits are too much to not include them in this recipe. The biggest being that they are high in selenium. Selenium is a very powerful antioxidant and can even protect against some types of cancers as well as heart disease. It can prevent diseases like alzheimers and supports good thyroid health. Selenium is an antioxidant which a lot of New Zealanders and Australians can be low in because the soil in both countries has low levels, so it’s important to supplement, and what better way than brazil nuts in this recipe! As with the other nuts, brazil nuts also contain healthy fats, fibre and vitamin E. 

What else is in these Indian Spiced Nuts?

Spices of course! To make it easier and lessen the amount of spices I’ve used both garam masala and curry powder. Each are a mix of Indian spices such as coriander, cumin, cardamom, fennel seeds, fenugreek, turmeric, mustard and ginger. As well as garam masala and curry powder my recipe includes paprika and cayenne pepper for an extra bit of colour and of course a bit of a kick. If you’re not keen on spice, just omit the cayenne pepper. To the spices and the nuts I have also added oil. I just used olive oil but most oils would be fine for this recipe, just try to look for a healthier oil which isn’t super saturated. The oil helps all the spices stick to the nuts and also helps the nuts go nice and crunchy. Lastly, I used some sugar-free maple syrup. I used Queen Sugar-Free Maple Syrup. This gives a really nice sweet flavour but isn’t overpowering. You could use normal maple syrup if you aren’t avoiding sugar or trying to cut carbs. 

How do I make Indian Spiced Nuts?

My Indian Spiced Nuts recipe is SO easy to make and fast too!

Step One – Preheat your oven to 180 on bake. Put all the nuts into a large mixing bowl and stir and in the spices and salt. No need to chop them or anything like that.  

Step Two – Add the oil and maple syrup and mix well until all the nuts are coated.

Step Three – Spread the nut mixture out onto a baking tray, in a single layer if possible.

Step Four – Bake for 15-20mins until browning, stirring halfway through to prevent one side of the nut from overcooking or burning. You don’t want them too dark, just nice and browned, and they should be smelling good too. 

Step Five – Once cool, store in an airtight container and consume within 2-3 weeks.

What kitchen tools do I need?

Measuring Cups

Measuring Spoons

Large Mixing Bowl

Spoon, ideally wooden for mixing

Baking Tray

Any Other Healthy Snack Recipes?

Of course! Check out my other snacks and sweet treat recipes!