sweet and spicy nut mix

By tinathorn

Ingredients

• 1 tsp chili powder, preferably ancho
• (if you use a regular supermarket chili powder,
• cut down the cumin below)
• 1 tsp smoked paprika 3⁄4 tsp ground cumin 1⁄2 tsp ground black pepper 1⁄2 tsp cayenne pepper, or more to taste 3⁄4 cup pecans or cashews 3⁄4 cup raw almonds 1⁄2 cup dry roasted peanuts 1⁄2 cup raw pistachios
• 2 Tbsp extra virgin olive oil*
• 2 Tbsp agave nectar* 1⁄2 tsp coarse salt

Details

Adapted from 86lemons.com

Preparation

Step 1

Preheat oven to 325°F.
STEP 2:
Mix the spices in a small bowl and set aside. In a separate bowl, mix the olive oil and agave.
STEP 3:
Spread the nuts on a large baking sheet and roast for about 12 minutes, until they start to get toasty and aromatic. Watch them carefully to make sure they don’t burn.
STEP 3:
Remove to a bowl and toss with the olive oil mixture, stirring well. Add the spices and stir briefly. Return to the baking sheet and roast for another 2-3 minutes. Remove from the oven, sprinkle with salt to taste and cool before serving.

*86L: If you want a drier mix, cut the olive oil and agave nectar in half. Also, I didn’t have pistachios, so I added raw pumpkin seeds and raw sunflower seeds instead. My husband likes REALLY spicy food, so I also added 1⁄2 teaspoon of Dave’s Insanity Hot Sauce.