Spicy Cashews and Pecans

My favorite combination is half pecans, half cashews. You might try almonds or walnuts, too. Just remember to use raw nuts, rather than roasted, to prevent over-toasting.



  1. Preheat the oven to 325 degrees. Line a roasting pan with parchment paper.
  2. In a large bowl, combine all ingredients and toss very well to combine. Pour the coated nuts onto the parchment paper, and spread evenly in a single layer. Bake until the nuts are fragrant and toasty, about 25 to 30 minutes.
  3. Remove from oven and allow to cool. Store in airtight container in the refrigerator for up to two weeks.

Vicki Brett-Gach is a graduate of the Plant-Based Nutrition Certificate Program. Vicki is a Certified Vegan Lifestyle Coach and Educator, a Certified Personal Chef, Forks Over Knives Plant-Based Certified and Starch Solution Certified. She is a contributing writer to Vegan Magazine and Honest Cooking, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team. Vicki coaches individual clients and teaches a variety of heart-healthy vegan cooking classes to groups of all sizes. Connect with Ann Arbor Vegan Kitchen on Facebook and follow her Ann Arbor Vegan Kitchen blog for new recipes.
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