Sunday Eats: Spiced Nuts

16 May

Several weeks ago I made this quick snack as a substitute to my usual salted almonds from my newly gifted cookbook: Food for Friends – Simple Delicious Menus for Easy Entertaining. The mixture of spices and nuts was perfect, plus it kept for about a week. Packed in individual baggies, these spiced nuts are great to snack upon at work. Tonight I made more of these tasty treats to get me through the coming work week.

  • 1 teaspoon cumin seeds
  •  1 teaspoon fennel seeds
  • 1 teaspoon paprika
  • 1 teaspoon flaked sea salt
  • 2 tablespoons olive oil
  • 1/3 cup cashews (3 oz)
  • 1/3 cup brazil nuts (3 oz)
  • 1/3 cup almonds (3 oz)
  • 1/3 cup peanuts (3 oz)
  • 1/3 cup shelled pistachios (3 oz)

Crush the cumin and fennel seeds coarsely with a motor and pestle. Transfer to a bowl and add the paprika, salt, and oil. Mix well, then add all the nuts and mix again to coat. Spread in an even layer on 2 baking trays and roast in a preheated oven at 350 degrees for 10 minutes. Remove from the oven and turn with a spoon so they continue to cook evenly. Return them to the oven and roast for an additional 10 minutes. Remove and set aside to cool. Serves 4.

**Be careful to let these spiced nuts cool…it is surprising how the oil retains the heat!**


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