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Maple-Roasted Nut Mix with Turmeric and Black Pepper

Start to Finish: 45 minutes


  • 1 cup unsalted cashews
  • 1 cup Brazil nuts
  • 1/2 cup unsalted shelled pistachios
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1/2 tsp. kosher salt
  • 2 Tbsp. Bulletproof Brain Octane C8 MCT Oil
  • 1 tsp. maple syrup
  • 1/2 tsp. freshly ground black pepper (optional)


  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
  2. Combine the cashews, Brazil nuts and pistachios in a mixing bowl. In a small bowl, combine the curry powder, turmeric, kosher salt and ground pepper, then sprinkle over the nuts and toss to combine.
  3. Drizzle the Brain Octane C8 MCT Oil and maple syrup over the nut mixture. Using a spoon, stir until the nuts are evenly coated. Spread the mixture onto the prepared baking sheet.
  4. Bake, stirring once, until nuts are golden, about 35 to 40 minutes. Let cool on the baking sheet.
  5. Store in an airtight container at room temperature for up to three days.

Makes: 8 servings

Nutritional Information (per serving):

  • Calories: 257
  • Protein: 6g
  • Carbs: 8g
  • Fiber: 2g
  • Sugar: 2g
  • Fat: 23g
  • Saturated Fat: 8g
  • Cholesterol: 0mg
  • Salt: 149mg