By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
376 cal · 30 min
Roasted Spanish Nuts
Recipe GLPR3c68de04be52fb
A simple yet satisfying Spanish starter of roasted peanuts and pumpkin seeds finished with flavorful Bravas salt and a touch of olive oil. Perfect for snacking or serving at tapas gatherings.
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Ingredients
1 pint raw Spanish peanuts
1 pint raw pumpkin seeds
4 teaspoons olive oil
4 teaspoons Bravas salt
Directions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly oil it.
In a large bowl, combine the raw Spanish peanuts and pumpkin seeds. Drizzle with the olive oil and toss well to ensure all nuts and seeds are evenly coated.
Spread the mixture in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, stirring halfway through, until the peanuts and seeds are golden and fragrant.
Remove from the oven and immediately transfer the hot roasted nuts and seeds to a clean bowl. While still warm, sprinkle with Bravas salt and toss to distribute evenly.
Allow to cool for a few minutes before serving. The nuts will continue to crisp as they cool. Store in an airtight container.
Comments
This is a legitimate winner for a Charlotte kitchen: peanuts and pumpkin seeds are both trivially available at any major chain, olive oil is a pantry staple, and bravas salt (smoked paprika salt) can be found at Harris Teeter or ALDI or substituted with regular salt plus a pinch of smoked paprika you likely have on hand. The cost per serving lands around 60-70 cents with bulk peanuts and seeds, making this a cheap crowd-pleaser. The 30-minute stated time is honest—roasting at 350°F takes 20 minutes, plus 5 for prep and cooling. It's zero-fuss, needs no stirring after it goes in, and leftovers stay crispy in an airtight container for days, hitting well at a game night or lunch box.
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