Peg’s Spiced Nuts
Yield: 2 .5 cups of nuts
These spiced nuts couldn’t be much easier to make. And they are perfect for mixing up ahead of time, as they keep really well in a sealed container for a week or two.
Ingredients
- 2.5 c. large whole nuts – my favorite combo is pecans cashews, and almonds
- 2 T. vegetable oil
- 1.5 tsp. cumin
- ¼ tsp. cayenne pepper
- 2 T. sugar
- 1 tsp. salt
Instructions
- Preheat oven to 350° F.
- Place nuts in a medium heatproof bowl. Pour the oil into a small heavy saucepan and place over medium low heat until warm. Do not let it get too hot – the oil will burn. That means you have to start over. :-(
- Add the cumin and cayenne pepper and stir until the mixture is aromatic, only about 15 seconds. Pour the flavored oil over the nuts. Add sugar and salt. Stir to coat evenly. Transfer to a baking pan.
- Bake, stirring occasionally until nuts are toasted, about 15 to 20 minutes. Store in an airtight container up to two weeks. Recipe is easily doubled.
Notes
Peg Quinn’s recipe box
Nutrition Information:
Serving: 1 Calories: 241kcal Carbohydrates: 10g Protein: 7g Fat: 21g Saturated Fat: 3g Polyunsaturated Fat: 17g Sodium: 326mg Fiber: 2g Sugar: 4g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.