Snacks and Sandwiches

Roasted Pistachios Makes about 1 cup

1 cup raw shelled unsalted natural pistachios

2 tablespoons agave nectar

1 tablespoon neutral cooking oil

⅛ teaspoon fine sea salt

⅛ teaspoon cayenne pepper

Preheat the oven to 350°F. Line a heavy rimmed baking sheet with parchment paper.

Toss the pistachios, agave nectar, oil, salt, and cayenne pepper in a large bowl to coat. Spread the pistachio mixture in a single layer on the prepared baking sheet. Bake, stirring frequently, until the pistachios turn golden, 8 to 10 minutes. Let cool.

Spicy-Sweet Roasted Almonds Makes about 1 cup

1 cup raw whole almonds

2 tablespoons pure maple syrup

1 tablespoon neutral cooking oil

¼ teaspoon chili powder

⅛ teaspoon cayenne pepper

⅛ teaspoon fine sea salt

Preheat the oven to 350°F. Line a heavy rimmed baking sheet with parchment paper.

Toss the almonds, maple syrup, oil, chili powder, cayenne pepper, and salt in a large bowl to coat. Spread the almond mixture in a single layer on the prepared baking sheet. Bake, stirring every 5 minutes, until the almonds turn golden and the syrup begins to thicken and coat the almonds, about 15 minutes. Let cool. (The almonds and coating will become crunchy when cool.)

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