Three-Pepper Cashews and Pistachios

By eveweb

Ingredients

• 2 cups (500 mL) unsalted cashews
• cup (125 mL) pistachios, shells removed
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) hot pepper sauce
• 1 tbsp (15 mL) chili powder
• 1 tsp (5 mL) salt, preferably Kosher
• 1 tsp (5 mL) granulated sugar
• tsp (1 mL) cayenne pepper

Preparation

Step 1

1. Preheat oven to 300F (150C).

2. Line a large rimmed baking sheet with parchment paper. Place nuts in a large bowl. Stir oil with hot pepper sauce, chili powder, salt, sugar and cayenne. While stirring nuts, pour spice mixture over top. Continue to stir until nuts are evenly coated.

3. Turn nuts in a single layer onto baking sheet. Bake in centre of preheated oven until fragrant, stirring once or twice during baking, 12 to 15 minutes.

4. Remove from oven and cool completely before storing. Store nuts in an airtight container for 3 days or refrigerate for a couple of weeks or freeze for a couple of months.