Monday, December 12, 2005

Spiced Nuts

from Grazing by Julie Van Rosendale

1 Tbsp. olive oil or butter
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cayenne
1/2 Tbsp coarse sea salt
2 c. unsalted mixed nuts

Preheat oven to 325. Set a large saucepan over low heat and add oil and spices, except salt. Cook for a couple of minutes, until the spices begin to toast. Add the nuts and cook, stirring, until well coated.
Transfer nuts to a baking sheet and bake for 15 min, shaking the pan occasionally so that they will toast evenly. Toss with coarse salt and cool.

** My notes: I didn't have unsalted nuts (there's a really good Ann's House of Nuts warehouse by my office, and I can buy nuts in bulk for cheap, but the salted ones were cheaper), so I omitted the salt from the recipe. And I didn't use garlic salt, because I think granulated garlic tastes better. Also, I didn't add any of the chili powder and just a couple of dashes of the cayenne. But I have a 3-year-old that likes to eat everything, and isn't so sure about spicy yet.

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