Toasted Nuts 4

Toasted Nuts

Yes, we can giggle at the title of this recipe but jokes aside, nuts are packed with healthy fats, protein and fiber. Plus, they give any and every dish a delicious crunchy upgrade. I encourage you to mix it up with different spices and flavors. Go ahead, play around with your nuts…ok, I will stop.



2-3 c raw almonds, cashews, walnuts or pecansNut health, toasted nuts, nut recipes, healthy fat

6 c filtered water

1 tbsp sea salt


  •  Add nuts and salt to a large bowl and cover with filtered water.
  • Allow nuts to soak in the bowl for 6-8 hours (overnight is ideal).
  • Strain nuts and rinse with fresh water
  • Place nuts on a baking sheet (line with parchment paper to prevent sticking)
  • Turn oven on lowest temperature and place baking sheet into oven
  • Allow nuts to slowly toast for 6 hours
  • Take baking sheet out of oven and let cool

*You can toss toasted nuts with cinnamon, garlic powder, tumeric, or chile powder to spice up each batch

*These nuts are great added to Hearty Hemp Cereal, oatmeal, salads and yogurt


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4 thoughts on “Toasted Nuts

    • Maria


      It all depends on how much time you have! If you place your oven on the lowest possible setting and allow the nuts to slowly toast throughout the day (up to about 12 hours), they will come out really airy and crispy.

      If you don’t have that much time, simply toast them at 250 for an hour or until toasted. Enjoy!

  • Deborah

    Hello Maria,
    Do you need to roast different kinds of nuts separately or can you mix them? When do you put the spices on the nuts, before roasting, after they are rinsed?
    I am anxious to try this recipe!
    Thank you. Debbie

    • Maria


      Thanks for commenting! You can roast all of the nuts together unless there is a nut allergy concern. You can toss the seeds in there as well like pumpkin or sunflower. I recommend toasting then nuts and then tossing them in the spices once they have a cooled a little bit. You can do either way but I notice some spices aren’t as tolerant to heat.

      You will LOVE this recipe! It is a staple in my pantry:)