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Roasted Mixed Nuts

Source of Recipe

From "Wine Bites" by Barbara Scott-Goodman


Recipe Introduction

"Blend and toast your spices to give these roasted nuts rich fragrance and flavor. They're always a welcome snack for friends who drop in for a glass of wine. Salt and crunch are pleasantly offset by light reds and dry or semidry whites; also try a buttery Chardonnay to complement the rich oils in the nuts."

List of Ingredients

• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp garlic salt
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• Pinch of cayenne pepper
• 1 Tbsp olive oil
• 1 cup raw unsalted pecans
• 1 cup unsalted almonds
• Kosher salt


Recipe

Preheat the oven to 325°F.

In a small bowl, stir together all of the spices. Heat the olive oil in a small frying pan over medium heat. Add the spice mixture and cook, stirring constantly, until well blended and fragrant, about 3 minutes.

Combine the pecans and almonds in a large bowl. Add the spice mixture and toss well to coat evenly. Spread the nuts in a single layer on a rimmed baking sheet and toast in the oven, shaking the pan occasionally, until the nuts are lightly browned and the spices are fragrant, 12 to 15 minutes. Remove from the oven and sprinkle with salt while still warm. Let cool completely before serving.

Serves 6 to 8



• The nuts will keep in an airtight container for up to one week. If they lose their crispness, reheat in an oven at 250°F for about 15 minutes, then let cool.