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Spicy Soy Bar Nuts

Photo: Greg Dupree

Active time 10 mins
Total time 1 hr

Serves 20 (serving size: about 2 1/2 tbsp.)

The almonds and cashews roast at slightly different rates (see Note below), so place each in a separate baking pan. After initially roasting, you can place them in the oven together with the peanuts for this recipe, but rotate the pan for even cooking.


  • 1 cup dry-roasted peanuts
  • 1 cup almonds, roasted (see Note below)
  • 1 cup cashews, roasted (see Note below)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon crushed Aleppo pepper or 1 1/2 tsp. crushed red pepper
  • 2 teaspoons lime zest plus 1 Tbsp. fresh juice (from 1 lime)
  • 2 teaspoons canola oil
  • 1 teaspoon granulated sugar

Nutrition Information

  • calories 129
  • fat 10.8 g
  • satfat 1.5 g
  • monofat 6.3 g
  • polyfat 2.3 g
  • protein 4 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 30 mg
  • calcium 27 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 250°F. Toss together all ingredients in a bowl. Arrange in a single layer on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until liquid has evaporated and nuts are slightly caramelized, 13 to 15 minutes. Cool to room temperature. Serve immediately, or store in an airtight container up to 5 days.

  2. Note: Roast nuts at 300°F in a single layer on a rimmed baking sheet, stirring occasionally until lightly browned and crisp. Almonds: 25 min.; cashews: 28 min.