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Spicy Mustard Nuts

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You can go nutty with these Spicy Mustard Nuts! Hope you enjoy it as much as we do

TRH Corlea's Spicy Mustard Nuts


  • 1 cup(250 mL) walnut halves
  • 1 cup(250 mL) natural almonds
  • 1 cup(250 mL) raw cashews
  • 1 cup (250 mL) shelled pistachio (I couldn’t find these, so I substituted macadamias)
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tbsp (30 mL) packed brown sugar
  • 1 tbsp (15 mL) dry mustard
  • 1-1/2 tsp (7 mL) ground coriander
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) cayenne pepper
  • 1/4 tsp (1 mL) pepper


  1. In a bowl, stir together walnuts, almonds, cashews, pistachios, oil, and Dijon mustard until coated.
  2. Combine brown sugar, dry mustard, coriander, salt, cayenne, and pepper; toss with nuts to coat. Bake on parchment paper-lined baking sheet in 300°F oven, stirring once, until fragrant and lightly toasted, about 20-30 minutes.
  3. Can be stored in an airtight container for up to 1 week.
  4. I just made these for the weekend, and we can’t stop eating them!
  5. The flavor isn’t overbearing, the spicy touch is perfect, and the sugar perfectly ties it all together.
  6. I’m very happy with how these turned out.

Source: Canadian Living
Prepared, tried, and tested by: Corlea Smit

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