Recipes » Snacks » Spicy Cashews and Pecans
T. Colin Campbell Center for Nutrition Studies

Author’s notes: 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 cup raw pecans
  • 1 cup raw cashews
  • 1 Tbsp maple syrup
  • ½ tsp curry powder
  • ⅛ tsp cayenne pepper
  • ¼ tsp salt (optional)


  • 1. Preheat the oven to 325 °F. 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 15-20 minutes.
  • 3. Remove from oven and allow to cool. Store in an airtight container in the refrigerator for up to two weeks.

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