Looking for a healthy easy snack that even your picky kids will like? These Sugar-free Spiced Nuts are the perfect easy snack for every day, but they're delicious enough for parties too.
AND since they're sugar-free, they're a much healthier option than traditional spiced nuts.
My oldest isn't typically that picky, but he refuses to eat seeds like pumpkin and sunflower seeds.
I know this sound like nothing, I mean, he doesn't like pumpkin seeds, so what, right? But he has life-threatening food allergies to almost all nuts, with the exception of almonds and macadamias, so my options for getting good nutrition into him via nuts and seeds are quite limited.
I grind my own nut and seed butters using our Vitamix, so I've been able to make treats for our family using sunflower seed butter and pumpkin seed butter, but I always love having new options for snacks, especially ones that are easy to make and easy to take.
This recipe nails both easy and healthy.
AND our son will eat them--including the pumpkin seeds (if I include them), which is basically a miracle.
My whole family loves the flavor, and it's an easy snack to take along when you're on the go. If you're going on a car trip, plane ride, or even on a cruise, this is a great packable snack to bring with.
How to Store
Store this mix in an airtight container.
For longer shelf life you can use a food storage system and use oxygen absorbers.
Spiciness: You can opt for a spicy version with the cayenne added as written; for a non-spicy version, just omit the cayenne.
Sweeteners: You can use any sweetener you like. Low carb or traditional. Of course if you opt for traditional, it won't be sugar-free anymore, but that's OK. I haven't tried it with other sweeteners, so I'm not sure how it will behave, but it should taste great either way.
No matter which way you make this recipe, it's yummy.
Sugar-free Spiced Nuts
- 2 1/4 cups almonds, walnuts, and pecans (or any combination of nuts)
- 1/4 cup raw pumpkin seeds (optional--or add another 1/4 cup of nuts)
- 2 tablespoons low carb sweetener (if using liquid sweetener, reduce water accordingly--use coconut sugar for paleo)
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon water
- 1 tablespoon coconut oil
- Toast nuts and seeds in a dry pan (optional; if you prefer your nuts raw, omit this step).
- Mix all spices in a bowl.
- Boil water, coconut oil, and sweetener over medium-high heat, stirring constantly.
- Pour over nuts and seeds, stirring continually until almost all liquid has evaporated.
- Sprinkle spice mixture over nut mixture and stir to coat.
- Spread out to cool on cookie sheet or other large surface.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.