Barley Free Coconut Date Spiced Nuts
These roasted nuts are the kind of snack that disappears faster than you expect — warm, fragrant, and layered with spice from cinnamon, cumin, cardamom, and a whisper of cayenne. The magic here is the coating: Medjool dates and coconut oil melt together into a sticky, caramel-like glaze that clings to every almond, cashew, pecan, and walnut as they roast to deep golden perfection. Hemp seeds and shredded coconut add subtle texture and a nutty richness that makes each handful feel genuinely satisfying. Packaged spiced nuts often sneak in malt-based ingredients or coatings that can be a problem for anyone avoiding barley, but this recipe is built entirely from whole, recognizable pantry staples — nothing hidden, nothing questionable. A single bake at 325°F lets the coating set into a crisp, slightly chewy shell without burning, as long as you keep an eye on those last few minutes. They're equally at home in a holiday snack bowl, scattered over a salad, or tucked into a bag for an on-the-go treat. Once cooled, the clusters hold together beautifully and store well in an airtight container — if they last that long.
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Learn more →Ingredients
8 servings
- 1 cup raw almonds
- 1 cup raw cashews
- ½ cup raw pecans
- ½ cup raw walnuts
- ¼ cup hemp seeds
- 4 medjool dates, pitted and finely chopped
- 3 tbsp coconut oil
- 2 tbsp unsweetened shredded coconut
- 1 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, combine the coconut oil, chopped dates, and maple syrup. Cook, stirring frequently, until the dates have softened and the mixture is smooth and cohesive, about 3–4 minutes. Remove from heat.
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