Recipe for: Spiced Roasted Nuts (May Day Snack) - photo 1
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Recipe for: Spiced Roasted Nuts (May Day Snack)

Pikantne Snacks May Day 45 min Easy 6 wyświetleń ~15.46 PLN * - (0)
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Description

Crispy roasted nut mix with aromatic spices — the perfect snack for a May picnic or garden gathering. The composition combines almonds, walnuts, hazelnuts, and cashews, lightly sautéed in canola oil and seasoned with smoked paprika, thyme, garlic, salt, and freshly ground pepper. The dish has a distinct, slightly smoky character thanks to the smoked paprika; fresh lemon zest can add a spring freshness, while honey provides a delicate, sticky glaze. Serve in bowls or jars — it looks rustic and appetizing, has a pleasant crunch, and an intense aroma of spices.

Ingredients Used

Ingredients (12)

Servings:
6
  • Almond 120 g
  • Walnuts 100 g
  • Hazelnut 80 g
  • Cashew nut 100 g
  • Rapeseed oil 30 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • Thyme 2 g
  • ✨ Opcjonalne
  • Honey 40 ml
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~15.46 PLN (2.58 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 170°C (fan 160°C). Prepare a baking tray with a high edge and line it with baking paper or use a large, wide cast-iron skillet. Weigh and prepare all the nuts: almonds, walnuts, hazelnuts, and cashews — place them in a large bowl.

Ingredients: almond, hazelnut, cashew nut
Use a large bowl (at least 3 l) to mix the nuts well with the spices. The baking sheet should be dry and clean. If you don't have an oven, you can roast them in a pan following the further steps (a cast iron or steel pan conducts heat best).
2

In a small bowl, mix the rapeseed oil with the crushed garlic (10 g = 2 cloves), smoked paprika (4 g), thyme (2 g), salt (3 g), and pepper (2 g). Stir with a spoon until a uniform spice emulsion is formed.

Ingredients: Rapeseed oil, Garlic, Smoked paprika, Thyme, Salt, Black pepper
Use a small bowl and a spoon to mix; pressing the garlic through a press will give a more intense aroma. If you prefer milder garlic, grate it on a fine grater instead of pressing. Do not add too much oil — it should just lightly coat the nuts.
3

Pour the prepared emulsion into the bowl with the nuts. Use a large spoon or spatula and mix thoroughly so that each nut is thinly coated with the mixture. Stir for 40–60 seconds until the spices evenly coat the nuts.

Ingredients: almond, hazelnut, cashew nut, Rapeseed oil, Garlic, Smoked paprika, Thyme, Salt, Black pepper
If you don't want to use oil, you can toast the nuts dry, but the spices adhere better with a small amount of fat. Make sure the pan is large enough — otherwise, it will be difficult to coat the nuts evenly.

Roasting

4

Spread the nuts in a single layer on the prepared baking sheet (without overlapping). Place in the preheated oven and roast for 12 minutes. After 6 minutes, open the oven and quickly stir the nuts with a spatula to ensure they brown evenly. After 12 minutes, check the color: the nuts should be golden, fragrant, and slightly darker at the edges.

Ingredients: almond, hazelnut, cashew nut
Use a flat silicone spatula or wooden spoon to stir on the baking sheet. If the oven is very hot, check from the 10th minute — the nuts can burn quickly. Well-roasted nuts have an intense aroma and are slightly crunchy after cooling.

Finishing (honey option)

5

If you want a slightly sweet and shiny version: after taking it out of the oven, heat 40 g of honey in a large pan over low heat (30–40 s), immediately add the hot nuts and stir vigorously for 1–2 minutes until the honey evenly coats them and lightly caramelizes. Then quickly spread the nuts in a single layer on parchment paper so they don't stick together and let them cool.

Ingredients: Honey
Use a steel or cast iron pan, as it conducts heat well. Honey burns quickly — keep the heat low and stir constantly. You can also add a teaspoon of butter to the honey for a richer flavor (optional).

Finishing (optional fresh touch)

6

While the nuts are still warm, grate a thin layer of zest from one lemon (use a microplane) without the white part — sprinkle evenly over the surface. The zest will add freshness and a slight acidity that contrasts with the smoked paprika.

Ingredients: Lemon
Use a microplane or fine grater. Grate over a bowl with nuts to collect as much aroma as possible. If you don't have a lemon, you can skip this step.

Cooling and Serving

7

Leave the nuts to cool completely on baking paper (at least 20–30 minutes). Once cooled, transfer to bowls or jars. Before serving, check the taste and add a pinch of salt or freshly ground pepper if needed.

Ingredients: almond, hazelnut, cashew nut, Salt, Black pepper
Nuts harden while cooling — do not try to taste them immediately, as they will be too hot. For serving, use ceramic or wooden bowls for a rustic effect. Additionally, you can add fresh sprigs of thyme for decoration.

Cleaning and storage

8

After preparation, immediately wash the used dishes with warm water and detergent to remove any honey/oil residue. Store the cooled nuts in an airtight jar or container in a cool, dry place for up to 2–3 weeks; the version with honey is best consumed within 7–10 days.

Ingredients: almond, hazelnut, cashew nut
The jar and lid must be dry to avoid mold. For longer storage, you can place the jar in the refrigerator (this will extend the shelf life by a few weeks, but the nuts may lose some of their crunch).

Fun Fact

💡

Nuts were a popular snack at rural feasts in Poland; adding herbs and spices to roasted nuts is a modern twist inspired by preservation and seasoning techniques from ancient times.

Best for

Majówka piknik spotkanie przy grillu przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve in several small bowls along with slices of aged cheese and seasonal fruits (strawberries or apple). For a picnic version, pack the nuts in paper cones or jars so guests can help themselves. Additionally, you can serve a splash of lemon juice on the side for drizzling.

🥡 Storage

Store in airtight containers in a cool, dry place for up to 2–3 weeks (honey-free version). The version with honey should be kept for a maximum of 7–10 days at room temperature or longer in the refrigerator; before serving, take it out for 30 minutes to regain crispness.

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