These spiced and roasted mixed nuts have a crisp, light texture, and flavors that are a little sweet, a little spicy, and salty. People have found them an addictive snack with drinks, and they add dimension and elegance sprinkled on salads or garnishing a creamy soup.
If you can, take a little extra time to make our Laura’s Spice Rub and keep enough on hand to add a couple of teaspoons to these nuts.
Yields 3 cups
Prep time: 15 to 20 minutes
Baking time: 25 to 30 minutes
3 cups raw nuts: cashews, hazelnuts, pecans, and/or walnuts and/or salted roasted peanuts
3 tablespoons coconut oil, melted, or olive or vegetable oil
1 tablespoon mild curry powder, or more if desired
Dash of cayenne pepper
¼ teaspoon salt, or more if desired
3 tablespoons pure maple syrup
Preheat the oven to 350°F. Lightly oil a baking sheet.
Combine the nuts in a bowl and toss with the oil. Then add the curry powder, cayenne, salt, and 1 tablespoon of the maple syrup and stir thoroughly.
Spread the nuts evenly in one layer on the baking sheet, and bake for 10 to 15 minutes. Turn the nuts over with a spatula, stir, and return to the oven for another 10 to 12 minutes, until brown.
Lower the over temperature to 225°F. Toss the nuts with the remaining 2 tablespoons maple syrup and return them to the oven to dry for a few minutes, or turn off the heat and let them dry in the oven as it cools.
When the nuts are at room temperature, remove them from the pan. They should be toasted and crisp, with all the syrup and oil absorbed. Taste them, and sprinkle lightly with a little more curry powder or salt, if you like.
Use 2 teaspoons curry powder plus 2 teaspoons Laura’s Spice Rub.
Spiced Nuts are a very nice garnish Pumpkin Cheesecake.