Three kinds of nuts bring different textures to this warmly spiced snack. A thin honey-and-oil coating holds the seasonings without turning the mix into candied nuts. The batch makes about 6 cups; nutrition is estimated per 1 cup, so a ¼-cup snack portion is one quarter of the listed values.
Mexican
Birria Boarding Nuts
I’m such a little snacker at night, and a few delicious morsels of nuts are one of my favorite things to nibble on. I thought it would be fun to give them a different flavor profile—something that would make that familiar snack a little more interesting. So I borrowed the warm chile-and-spice flavors of Mexican birria and brought them to a mix of walnuts, cashews and macadamias, with a touch of honey and a bright finish of lime. They’re crunchy, a little sweet, a little spicy, and very easy to reach for again. After 34 years as a flight attendant, I couldn’t resist calling them “Boarding Nuts.”
Mary’s Introduction
Why These Flavors Work
Ancho and guajillo add rounded chile flavor, while cumin, oregano and a restrained amount of cinnamon give depth. Honey softens the bitter edge of toasted walnuts, and creamy cashews and macadamias carry the spices. Lime zest adds fragrance without the moisture of juice.
THE RECIPE
Birria Boarding Nuts
Prep 5 minCook 20 minTotal 35 min
Equipment Needed
- Half sheet pan Shop this item
- Mixing bowls Shop this item
Ingredients
Nuts and Coating
Birria-Inspired Seasoning
Finish
Instructions
Chef Notes
- Use pure ancho and guajillo chile powders rather than a salted chili-seasoning blend; the recipe already includes kosher salt.
- Macadamias can color before the other nuts. Their pale surfaces are a useful early warning while roasting.
- Honey becomes less tacky as it cools; judge the final coating only after the nuts have cooled completely.
Nutrition estimated per serving
862 Calories15.4 g Protein32.9 g Carbs79 g Fat10.7 g Sat. Fat8.4 g Fiber15.7 g Sugar9 mg Sodium
View Full Nutrition Label
Nutrition Per Serving
Calories862
Protein15.4 g
Carbs32.9 g
Fat79 g
Sat. Fat10.7 g
Fiber8.4 g
Sugar15.7 g
Sodium9 mg
Nutrition information is an estimate based on available ingredient data and can vary by brand, preparation and substitutions. It is provided for convenience and is not medical advice.
Ratings & Reviews
Be the first to rate this recipe.
YOU MAY ALSO LIKE
More from Mary’s Kitchen
How to Make Birria Boarding Nuts
Prepare the oven
Heat to 300°F and line a large rimmed baking sheet.
Coat the nuts
Toss all three nuts with the whisked oil and honey.
Distribute the spices
Blend the dry seasonings before scattering them over the coated nuts.
Spread and roast
Keep a single layer; bake 18–22 minutes, stirring at 10 minutes.
Finish with lime
Toss the hot nuts with finely grated lime zest.
Cool and pack
Wait until completely cool and crisp, then seal airtight.
Recipe Guidance
Storage
Cool completely, then seal airtight at cool room temperature for up to 1 week. Keep away from heat and humidity. Freezing the finished honey-coated mix is not recommended for its best texture; thawing can leave the coating tacky. Make only the amount you can use within the stated week.
Reheating
Serve at room temperature; reheating is unnecessary. If freshly stored nuts are slightly soft, warm at 275°F for 2–3 minutes, check often and cool fully before resealing.
Make Ahead
Measure the nuts and combine the dry seasonings up to 1 day ahead; keep them in separate airtight containers. Zest the lime just before finishing.
Serving Suggestions
Serve in shallow ramekins or small bowls at room temperature. Gently redistribute the mix before portioning. Offer individual covered portions for travel; the Bunny scene is a fictional presentation image, not a serving-size guide.
