These sweet and spicy nuts and seeds are a great mix to serve at a party or simply for snacking! Use three cups of your favorite nuts and seeds. In this recipe I used one cup of raw cashews, one cup of raw almonds, 1/2 cup of pepitas and 1/2 cup of sunflower seeds. Other nuts I think would work well are pecans, pistachios and peanuts. I like to use raw, unsalted nuts because I add a lot of spices and salt- no need to over-do it! Chipotle chili powder gives a great smokey flavor to the mix...if you cannot find this, just use a total of 1 tsp chili powder (but do try to find it! You can discover lots of unique spices in the bulk sections of Central Market and Whole Foods). This recipe gives off the right amount of heat for me...but, if you are like my husband and enjoy things very hot, then feel free to add another 1/2 tsp of the chipotle chili powder to the spice mixture.
1/4 c. sugar
1 tsp salt
1/2 tsp chili powder
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1 large egg white
3 c. of nuts and/or seeds (almonds, cashews, peanuts, pecans, pepitas, sunflower seeds, pistachios- chose your favorite combination!)
Preheat oven to 325F.
Combine the first six ingredients in a little bowl- mix well.
Put egg white in another bowl and whisk until foamy. Add all the nuts and toss well to coat. Sprinkle the spice mixture over the "eggy" nuts and mix well ensuring the nuts and seeds are evenly coated with the spices. Spread nut mixture on a baking sheet coated with cooking spray.
Bake for 15 minutes at 325, stirring half way through. Turn off the oven and stir nuts again. Let sit in the oven for an additional 15 minutes. Remove pan from oven and let nuts cool completely. Store nuts in a sealed container for up to one week. Enjoy!
No comments:
Post a Comment