Kirkland mixed nuts contain highly refined peanut oil (a seed oil) for freshness and coating. This DIY version eliminates the inflammatory peanut oil, replacing it with heart-healthy avocado oil for light roasting and preservation. The organic nuts provide superior quality with no processing additives.
Based on: UNSALTED MIXED NUTS
· Makes approximately 32 servings
· Serving: 0.25 cup (28g)
Why This Recipe is Seed Oil Free
Commercial UNSALTED MIXED NUTS from KIRKLAND Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original UNSALTED MIXED NUTS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Raw Cashews
240g (about 2 cups) · Terrasoul Superfoods Organic Raw Cashews
Primary nut providing creamy texture and mild flavor base
Organic Raw Almonds
240g (about 1.5 cups) · Wonderful Pistachios Organic Raw Almonds
Adds crunch and nutty depth, high in vitamin E and healthy fats
Replaces inflammatory peanut oil, adds light coating for freshness and subtle roasting
Redmond Real Salt
1/2 teaspoon (2g) - optional · Redmond Real Salt Fine Sea Salt
Enhances natural nut flavors (omit for truly unsalted version)
Instructions
Step 1. Preheat your oven to 300°F (150°C) - this low temperature prevents burning while allowing gentle toasting to develop flavors. Line a large rimmed baking sheet with parchment paper for easy cleanup and even heat distribution.
Step 2. In a large mixing bowl, combine 240g cashews, 240g almonds, 240g pistachios, and 176g pecans (total 896g nuts). Inspect nuts and remove any damaged or discolored pieces. The nuts should be completely raw for best results.
Step 3. Drizzle 2 tablespoons (30ml) organic avocado oil over the nuts. Using clean hands or a large spoon, toss thoroughly for 2-3 minutes until every nut is lightly coated. The oil should distribute evenly - you shouldn't see pools of oil, just a light sheen on each nut.
Step 4. If using salt for enhanced flavor, sprinkle 1/2 teaspoon fine sea salt over the oiled nuts and toss again for 1 minute to ensure even distribution. For the unsalted version matching the original, omit this step entirely.
Step 5. Spread the nuts in a single layer on the prepared baking sheet, ensuring no nuts are stacked or overlapping. This allows for even roasting and prevents steaming. Bake for 12-15 minutes, stirring gently with a wooden spoon halfway through.
Step 6. Remove when nuts are lightly golden and fragrant but not dark brown - they'll continue cooking slightly from residual heat. The cashews should be barely golden, almonds slightly darker. Cool completely on the baking sheet for 15-20 minutes.
Step 7. Once cooled, taste test for doneness and seasoning. Store in an airtight glass container or BPA-free plastic container. For maximum freshness, store in the refrigerator for up to 3 months or freezer for up to 6 months.
Step 8. To serve, measure exactly 28g (0.25 cup) portions using a digital scale for accuracy. At room temperature, nuts will have the best texture and flavor. Let frozen nuts come to room temperature for 10 minutes before serving.
Storage
Store in airtight container at room temperature for 2-3 weeks, refrigerated for 3 months, or frozen for 6 months. Avocado oil coating helps prevent rancidity better than the original peanut oil.
Cost Comparison
Cost per serving (homemade)$0.85
Cost per serving (store-bought)$0.45
Savings-89%
DIY costs significantly more due to premium organic sourcing and small batch production. However, you gain superior ingredient quality, zero processing additives, elimination of inflammatory seed oils, and control over freshness and storage.