Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Spiced Nuts




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1/3 cup (75 mL) pecan halves
1/3 cup (75 mL) cashews
1/2 tsp (2 mL) vegetable oil
Pinch each ground cumin and salt



Recipe



In bowl, toss together pecans, cashews, oil, cumin and salt. Scrape into metal cake pan; bake in 350°F (180°C) oven or toaster oven until fragrant, 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 1 week.)