Spiced Nuts

Salty, spicy, nuts. Crack your jokes now, compose yourself, and then go make these. They are essential for quelling hunger pains throughout the day. Best of all you made them, and therefore you know what went in them. No corn syrup. No MSG. No hidden soy. Just nuts, spice, salt. The best part of the recipe is that it’s basically just a guideline to making your own flavoured nutty mix. Use all pecans or almonds. Add some sugar (but watch that it doesn’t burn!), add some ginger. Do what you wish – no one is going to tell you you’re wrong!

Plus nuts are good for you right? Although not if you eat the whole batch…then maybe that’s not so good. So, as hard as it may be, you may want to share these. Actually, these are perfect for sharing … with loved ones near and far. Wrap up a jar in a bow and give someone these for Christmas. Because who doesn’t love getting salty nuts?

Salty Spiced Nuts

1 tsp ground cumin
1 tsp chipotle chili powder
1 tsp garlic powder
1 Tbsp olive oil
a few dashes cinnamon
2 cups unsalted mixed nuts
1 Tbsp sea salt

Preheat oven to 325°F.

In a non-stick pan, heat the oil over low-medium heat. Combine spices (cumin through cinnamon). Heat the spices in the oil for about 1-2 minutes or until lightly toasted. Add the nuts and stir to coat evenly with the oil and spices. Pour the nuts onto a roasting tray into a single layer. Roast the nuts for about 15 minutes or until lightly browned. Stir the nuts a few times throughout roasting to ensure even cooking. When you take the nuts out of the oven, sprinkle with the salt and allow to cool. Store in an airtight canister and snack away.


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  1. #1 by Lea Johnston on November 8, 2011 - 11:32 am


  2. #2 by Janice Lutz, Aunt Jan on November 13, 2011 - 6:46 pm

    Hi Gina. I love nuts, spicy ones too. ANd I love your comment about nuts, even an old aunt like me! But I have a question. Is the 1 Tbsp sea salt ground or coarse? Probably ground but I wanted to be sure. Thanks Princess.

  3. #3 by Gorging George on November 13, 2011 - 8:54 pm

    Hi Princess Janice! The sea salt I used was somewhere between ground and course – you can use whichever grind you prefer.

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