Sweet and Savory Spiced Nuts

By cmschnettler

Ingredients

• 2 cups mixed nuts – almonds, walnuts, cashews, pecans, hazelnuts (preferably soaked and dehydrated)
• 1 and 1/2 TBS coconut oil, butter, or ghee
• 2 TBS raw honey
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1/8 tsp coriander powder
• pinch of turmeric
• 1/4 tsp cinnamon powder
• 1/4 tsp ginger powder
• 1 tsp celtic sea salt
• OPTIONAL: a titch of cayenne for some heat
• 2 cups nuts of choice (almond, hazelnut, pecans, walnuts, cashews)
• 1 and 1/2 TBS coconut oil, butter, or ghee
• 2 and 1/2 TBS coconut sugar
• 1 TBS water
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp cinnamon powder
• 1/4 tsp ginger powder
• 1/4 tsp celtic sea salt
• OPTIONAL: a titch of cayenne for some heat

Details

Servings 2
Adapted from savorylotus.com

Preparation

Step 1

Preheat oven to 350′F and line a baking sheet with unbleached parchment paper.

Mix all spices and salt together in a small bowl. Set aside.

Melt fat of choice in a skillet over medium heat. Add spice mixture and honey, stirring until you have a nice glaze.

Add nuts to skillet and stir until completely coated.

Spread coated nuts evenly onto prepared baking sheet and bake for 15 minutes. Give the pan a shake or two while baking.

Remove from oven. Give the nuts one final turn with a spatula and allow to cool for a couple of hours.

Store in air tight glass container.

Instructions

Instructions

Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside.

Mix spices and salt in a small bowl and set aside.

Melt fat of choice over medium heat. Add coconut sugar, water, and spices and stir until you have a nice, smooth glaze.

Add nuts back into skillet and toss until well coated. Continue to cook for 2-3 minutes, until nuts start to brown a bit.

Remove from heat and transfer to baking sheet lined with unbleached parchment paper to cool completely.

Store in air tight glass container.

Instructions