Curry-Spiced Nut Mix for Anti-Inflammation
This curry-spiced nut mix with maple and black pepper is a flavorful, anti-inflammatory snack packed with cashews, macadamia nuts, and pumpkin seeds. Combining the warm flavors of curry powder and the subtle sweetness of maple syrup, this mix is both nutritious and irresistibly delicious.
Equipment
- Parchment paper
- Baking sheet
Ingredients
- 1 cup raw cashew pieces
- ½ cup raw macadamia nuts roughly chopped
- ½ cup raw pumpkin seeds
- 1 Tbsp fresh-pressed coconut oil
- 2 tsp maple syrup
- 2 tsp curry powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- Pinch of cayenne pepper
Instructions
- Heat the oven to 300°F and prepare a baking sheet by lining it with parchment paper.
- Combine the cashews, macadamia nuts, and pumpkin seeds in a large mixing bowl.
- Melt the coconut oil with the maple syrup over low heat in a small saucepan, stirring gently for about a minute. Remove from the heat once combined.
- Pour the melted mixture over the nuts and seeds, ensuring they are evenly coated. Sprinkle in the curry powder, salt, black pepper, and cayenne, and stir thoroughly to distribute the spices.
- Spread the nut mixture in an even layer on the prepared baking sheet.
- Bake for 30 to 35 minutes, stirring halfway through to ensure even roasting. Look for a light golden-brown color when done.
- Allow the nut mix to cool directly on the baking sheet before transferring it to an airtight container.
- Store at room temperature for up to three days.
Notes
- For added flavor, consider including a sprinkle of turmeric or ginger powder for extra anti-inflammatory benefits.
- This recipe can be easily doubled to make a larger batch for sharing or storing.
Tried this recipe?Let us know how it was!