Last updated on March 31st, 2023

Sumac Spiced Mixed Nuts

I’m adding these Sumac Spiced Mixed Nuts to the grazing table at my next party. They’re quick to make with little prep work. They are crunchy, savoury, and tangy all in one, with some sweetness added for an irresistible flavour. 

The crispy sumac coating in this recipe works with any mixed nuts when roasting, bringing out their natural oils.

Why you will love Sumac Spiced Mixed Nuts

• They’re flavorful, spicy, crunchy and party-approved. 
• Great to give as gifts for the holidays.
• Sumac nuts pair well with low-carb beer and cocktails.
• They’re a crowd pleaser; your guests won’t resist munching on them.
• They take a short time to prep and roast.
• These mixed nuts are convenient snacks when you need a crave-buster.
• Make them ahead and keep them in a container on the counter for easy reach.

What is Sumac?

Sumac is a maroon-coloured spice made of ground dried berries that come from shrubs or bushes found in Turkey and Iran and, you know, those sunny warm regions in the Mediterranean. Sumac’s reddish colour can be misleading because you might think it’s spicy, but it isn’t. It has more of a lemon-lime yet floral tartness that is appealing and goes with anything.

If you’ve had shawarma or kebab from an authentic Middle Eastern restaurant, then you’ve probably tasted Sumac. It’s the reddish sprinkle of garnish on the grilled meat platters.

Experimenting with sumac was easy because I knew its colour would brighten plain nuts, and they would be a conversation starter if I threw a party with guests who didn’t know each other. There’s nothing worse than having your guests mingle awkwardly in silence.

I added a few other spices from my cabinet to jazz up the mixed nuts, balance the lemony taste of sumac, and sweeten its sour flavour.

Helpful tip: If you don’t have lemons, sumac is a great substitute to use in your cooking.

Ingredients to make Sumac Spiced Mixed Nuts

Mixed Raw Nuts

Whole, unsalted and unroasted nuts work well with this recipe. Almonds become crispy, and the skin brings a lovely toasty colour. Cashews add a little crunch and sweetness, while peanuts add a nutty flavour.

Brazil nuts and macadamia nuts would be a great addition, as the sumac coating would adhere well to their smooth surfaces.

Sumac

You can find sumac at most grocery stores or aisles dedicated to international products. Keep some aside for sprinkling over the nuts when they have cooled.

Swerve Brown Sweetener

Swerve brown sweetener compliments the tartness of Sumac but also enhances its fruitiness. Substitute it for an erythritol and monkfruit blend. Regular sugar or maple syrup will work if you’re not doing low-carb. 

Poppy seeds 

With this recipe, the poppy seeds add texture as well as crunch.

Chilli flakes

Adjust the amount of spiciness to your desired spice level. We like spicy as it compliments the tartness of sumac.

Sesame Seeds

Sesame seeds intensify the nutty flavour and bring texture to the overall appearance.

Himalayan Pink Salt

Balance out all the flavours with Himalayan Pink Salt without overpowering them.

Egg white

Whisked egg white acts like glue to coat the nuts, and the sumac coating stays stuck to them while roasting in the oven.

How to make Sumac Spiced Mixed Nuts

Preheat the oven to 325F and line a baking tray with parchment paper.

Add all the Sumac coating ingredients and sweetener into a small bowl and combine them evenly.

Gather all the nuts into a larger bowl and mix them up.

In another small bowl, whisk the egg white until it is frothy and no liquid remains.

Add the egg white froth to the nuts to coat them evenly, then add the sumac mixture and incorporate everything, ensuring all the nuts are covered in the sumac mix. There should not be any liquid in the bottom of the bowl. 

Spread the nuts onto the baking tray and bake for 8-10 minutes.

Switch the oven off and let the nuts sit for another 2 minutes. They should be brown but I like to leave them in the oven a little longer while it is still warm.

Remove the tray from the oven and let the nuts cool until they crisp up. Sprinkle extra sumac over the cooled nuts and toss them around until coated with the spice.

Serve or store them in an airtight container (once cooled completely) and leave them on the counter for up to 2 weeks.

Are Nuts Low in Carbs?

6g net carbs/serving

Nuts are reasonably low-carb, but you should eat them in moderation because they don’t all have the same amount of carbs which could add up quickly throughout the day. However, they are ideal for nibbling at parties, preventing you from picking appetizers that could make you eat more carbs than your budget allows. 

In this recipe, I use almonds, peanuts and cashews, filling and providing extra fat but also containing fibre that helps keep you full.

Can I Use Butter Instead of Egg White?

Yes, I made my first batch of mixed nuts with butter, which still turned out well, just a little oily, but it didn’t help the spice mixture stick to the nuts. I even tried using egg white and butter together, but they didn’t crisp up enough to get a crunch. You get a crispy spice mixture coating stuck to every nut when you use egg whites only.

Alternatively, soak chia seeds in water for about 10 minutes until a gel has formed. Then coat the nuts with it to create a kind of glue. I haven’t tried this yet but I think it could work as a substitute for egg white in this recipe.

How to Store Mixed Nuts

Store these mixed nuts in an airtight container fitted with a secure lid. The beauty of these party nuts is that they will crisp up further after a few days as they sit out on the counter. Make them a few days early for serving at your party, as these nuts keep fresh for up to two weeks.

Did you make this recipe?

Tag @platedfocus on Instagram and hashtag it #platedfocus