Savory Holiday Nut Mix

Updated Dec. 9, 2025

Basic Information

• Total Time: 1 hour 10 minutes

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Difficulty: Easy to Moderate

Ingredients

• 3 medium oranges (for zest only; avoid white pith)

• 2 large egg whites, beaten

• ¼ teaspoon cream of tartar

• 1 teaspoon fennel seeds

• 1 teaspoon cumin seeds

• 1 teaspoon black peppercorns

• ½ teaspoon fine sea salt (plus extra to taste)

• 1 tablespoon fresh sage leaves, cut in half lengthwise and finely chopped

• 4 cups raw, unsalted whole nuts/seeds (e.g., walnuts, almonds, pecans, pepitas, cashews, sesame seeds, or flaxseeds)

Detailed Preparation Steps

Step 1: Orange Zest Preparation

Using a sharp paring knife, carefully remove the orange zest (outer peel) from each orange, taking extreme care to avoid the bitter white pith (which contains the peel’s bitterness). Mince the zest finely and set aside. (Reserve the peeled oranges for juicing or other recipes if desired.)

Step 2: Whip Egg Whites

In a large mixing bowl, combine the beaten egg whites and cream of tartar. Using an electric hand mixer (or stand mixer with a whisk attachment) at medium speed, whip until stiff peaks form (tips stand upright when whisk is lifted; about 5–7 minutes).

Pro Tip: Whipping the egg whites first prevents cream of tartar from clumping and sticking to the bowl.

Step 3: Prepare Spice-Zest Blend

In a mortar and pestle, grind the fennel seeds, cumin seeds, black peppercorns, and salt into a coarse mixture (preserve whole pieces for aroma; about 2 minutes). Transfer to a bowl, add the minced orange zest and chopped sage, and stir to combine. This blend delivers savory, aromatic complexity.

Step 4: Combine Nuts & Spices

Add the 4 cups of raw nuts/seeds to the egg white mixture. Using a spatula, gently fold to coat each nut evenly. Then incorporate the spice-zest-sage blend, taking care not to overmix—egg whites will slightly deflate, but this binding agent will still adhere to the nuts. The mixture should feel thick and glossy.

Step 5: Spread on Baking Sheet

Line a baking sheet with a silicone mat or parchment paper. Transfer the nut mixture to the sheet, spreading into an even, thin layer (≤1-inch depth) for uniform toasting.

Step 6: Roast & Adjust

Preheat oven to 300°F (150°C). Place the baking sheet on the middle rack and roast for 11 minutes, rotating halfway through (every 5 minutes) to ensure even heat distribution. After 11 minutes, stir the nuts with a spatula to break up clusters, spread again, and roast for an additional 13 minutes until dry, fragrant, and lightly golden. Taste-test a few nuts; adjust salt if needed (add ¼ teaspoon fine salt at a time for balance).

Step 7: Cool & Store

Remove from oven and let cool completely on the sheet for 20 minutes. Once cool, break up any large clusters. Store in an airtight container at room temperature for up to 7 days. For longer storage, refrigerate for 2 weeks or freeze for 1 month.

Expert Tips & Community Feedback

• Orange Zest Method:

Question: “Is there a reason NOT to use a fine grater or zester for the orange rind?”

Answer: A fine grater/zester is acceptable but risks including white pith (bitter). The recipe specifies knife-mincing to strictly avoid pith, ensuring bright, sweet citrus flavor.

• Orange Juice Use:

Note: The original recipe does not include orange juice. Community suggestions: Add 1–2 tbsp freshly squeezed orange juice to the spice blend or drizzle over nuts before final bake to enhance citrus brightness (optional).

• Vegan Alternative:

User “@CNR”: “Whipped aquafaba (chickpea liquid) works as a vegan egg white substitute in similar spiced nut recipes.”

• Texture & Flavor Hacks:

User Feedback: “Double spices (2 tsp salt, 2 tsp each fennel/cumin) and add 1 tsp sugar or a drizzle of olive oil for crispness—boosted flavor and texture!”

Final Note: The egg whites ensure a crunchy, evenly spiced coating. Enjoy this nut mix as a holiday snack, gift, or savory garnish!