Roasted Mixed Nuts

Gluten-Free/Dairy-Free/Low-Carb/Keto/Paleo

I am a HUGE fan of mixed nuts. In fact, any time there is a family gathering at my parents’ or brothers’ houses, you will find mixed nuts among the large buffet of food that is available for over-consumption. I’ve been eating the traditional store-bought mixed nuts for many years…until I made them for myself and have not gone back.

My love for this recipe is so strong that I make it on a weekly basis to keep on hand for a healthy snack. Most days, it’s part of my breakfast regimen along with scrambled eggs. Honestly though, it is my favorite go-to when I get hungry for a snack and looking for something to hold me over if needed, rather than reaching for something unhealthy.

The versatility of this recipe is fantastic for switching up the different types of nuts you can choose. Since walnuts and almonds are considered superfoods, I make sure to include them into my routine on a regular basis.

I prefer to use avocado oil or coconut oil when roasting nuts, because they both have a much higher smoke point while cooking than olive oil does. Avocado oil is a very neutral flavor, and it’s my favorite oil to use for cooking. My brother doesn’t like avocados, so when I told him that I use avocado oil, he grimaced at the thought of an oil tasting like avocado. As much as I personally love avocado, there is literally no taste to it…which means it’ll be super easy to trick him into eating it.

Roasted Mixed Nuts

7 oz. package raw organic cashews

6 oz. package raw organic almonds

8 oz. package raw organic pecans

1/4 cup avocado oil

1/2-1 teaspoon pink Himalayan salt (depends on how salty you prefer)

Preheat oven to 350 degrees. In a medium size mixing bowl, combine all nuts and olive oil, toss together well until nuts are evenly coated with oil. Spread into a lightly greased 9×13 inch baking dish, place in oven and bake for about 20 minutes, or until nuts are lightly roasted and fragrant. Remove from oven, sprinkle with salt and stir together with a spatula so they’re evenly coated with salt. Line a medium size mixing bowl with paper towels, dump nuts into bowl to let cool completely for at least 2 hours. When nuts have cooled, store in an airtight container at room temperature.