Sweet and Salty Roasted Nuts

This week, the Culinary Medicine team presents a recipe for Sweet and Salty Roasted Nuts that is sure to satisfy your sweet tooth.

Sweet and Salty Roasted Nuts

Sweet and Salty Roasted Nuts Ingredients

  • 2 cups whole almonds
  • 2 cups pecan or walnut halves
  • 1 1/2 cup pepitas (green pumpkin seeds)
  • 2 Tbsp. light brown sugar (or sugar substitute like Lakanto, Swerve, or Splenda)
  • 2 Tbsp. Olive Oil
  • 1 1/2 tsp. kosher salt*
  • 1 tsp. vanilla extract
  • 1/4 tsp. cayenne pepper (reduce or omit if sensitive to spice)
  • 2 tsp. cumin
  • Optional: 2 Tbsp. finely snipped or chopped fresh rosemary (from 4 big sprigs)


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. Place the nuts in a medium sized mixing bowl. Add the sweetener, cumin, cayenne, salt and black pepper. Set aside.
  3. Add olive oil to nuts: Pour the oil over the nuts. Stir and toss to completely coat.
  4. Transfer the seasoned nuts to the prepared baking sheet in a single layer. Bake until nuts are toasted and light golden in color, about 10-15 minutes, tossing once halfway through baking.
  5. Allow the nuts to cool on the pan for 15 minutes. Transfer to a serving bowl or a container with a tight fitting lid for storage.

Nutrition Facts for the Sweet and Salty Roasted Nuts

Sweet and Salty Roasted Nuts Nutrition Facts

Culinary Medicine Series

Culinary medicine blends the art of food and cooking with the science of medicine. Discover how eating high-quality meals can help prevent and treat disease, while restoring well-being. From our home to yours! Join registered dietitians virtually each week as our team guide you through recipe hacks, how to use pantry staples, and the latest nutrition research.

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