Forget packaged snack mixes. These roasted cashews, almonds, peanuts, and pecans are tossed in a maple-chili glaze until caramelized, spicy, and crunchy. They hit the sweet-savoury spot while delivering protein and healthy fats that stabilize blood sugar between meals.
Golden, not burnt!
Keep a close eye on the nuts in the last 5 to 7 minutes of roasting; ovens vary, and nuts can go from golden to burnt quickly. For maximum crunch, cool completely before storing in an airtight container.
This recipe was originally published in the January 2026 issue of alive magazine.
Maple Chili Roasted Mixed Nuts
Ingredients
- 2 cups (500 mL) mixed nuts (cashews, almonds, peanuts, pecans)
- 2 Tbsp (30 mL) maple syrup
- 1 Tbsp (15 mL) extra-virgin olive oil
- Red pepper flakes, to taste (optional)
- 1/2 tsp (2 mL) smoked paprika
- 1/2 tsp (2 mL) sea salt
Directions
01
Preheat oven to 325 F (160 C) and line baking sheet with parchment paper.
02
In large bowl, toss nuts with maple syrup; olive oil; red pepper flakes to taste, if using; paprika; and salt until evenly coated. Spread nuts on lined baking sheet in single layer. Roast in pre-heated oven for 15 to 20 minutes, stirring once halfway through so they cook evenly.
03
Let cool completely before serving or storing, as they will crisp up as they cool. Store in airtight container for up to 1 week.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
