- 1 cup walnuts
- 1 cup almonds
- ½ cup pumpkin seeds
- 2 tablespoons tamari soy sauce, or to taste
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon ground cardamom
- 1/8 teaspoon cayenne pepper, or to taste
- 10-12 cloves garlic, pressed
- Combine the walnuts and almonds in a large bowl. Cover with water and let soak for 10 minutes. (This step will help the spices adhere to the nuts.)
- Place the pumpkin seeds in a separate bowl. Cover with water and let soak for 10 minutes.
- Drain the nuts, dry the bowl, and return the nuts to the bowl. Add the remaining ingredients and mix well.
- Using a slotted spoon, remove the nuts from the bowl and arrange on a baking sheet. Bake in a preheated 350°F oven for 5 minutes.
- Drain the pumpkin seeds and place in the bowl with the remaining spice mixture. Stir to coat, then add to the roasting nuts. Bake 5 minutes, or until the nuts and seeds are dry and lightly toasted.