Rosemary Curry Spiced Nuts
Prep time
Cook time
Total time
Serves: 6 cups
  • 2 cups pecans, roughly chopped
  • 1 cup pistachios
  • 1 cup macadamias
  • 1 cup cashews
  • 1 cup sliced almonds
  • 3 Tbl grapeseed oil, divided
  • 2 Tbl whole mustard seeds, black or yellow or both
  • 2 tsp muchi curry
  • 2 tsp red pepper flakes (more or less for desired heat)
  • 1 tsp garlic and onion powder, each
  • 2 Tbl fresh rosemary, minced
  • 3 tsp salt, divided
  1. Preheat oven to 350F
  2. Add all nuts to a large mixing bowl and set aside.
  3. In a hot skillet, add 2 Tbl grapeseed oil and mustard seeds. Allow the mustard seeds to cook about 1 minute until they begin to pop. Be sure to have a lid on your skillet to keep the mustard seeds from popping out of the pan. Reduce heat to medium and add garlic powder, onion powder, muchi curry, red pepper flakes, 2 tsp salt, and fresh rosemary to the skillet. Cook for 1 minute. Add the remaining grapes oil (1 Tbl), toss, and remove from heat.
  4. Pour the spice mixture over the nuts and toss. Place tossed nuts evenly on a baking sheet and place in oven. Cook 30 minutes tossing twice.
  5. Remove from oven when nuts have turned a golden brown. Add 1 tsp salt and more fresh rosemary if preferred.
Recipe by Healthy Julie at