Tropical spiced nuts
0
- Prep Time15 min
- Total Time15 min
- Makes4 -1/2 cups (1.125 L)
Ingredients
2 tsp granulated sugar
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp cayenne pepper
3 cups unsalted mixed nuts, such as whole almonds, pecan halves, cashews and hazelnuts
2 tbsp vegetable oil
1 1/2 cups tropical or Hawaiian dried fruit mix, or a mix of chopped dried mango, papaya, apricot and pineapple
Instructions
Preheat oven to 325F (160C). In a small bowl, stir sugar with seasonings. Place nuts in a large bowl. Drizzle with oil and toss to coat. Sprinkle with spice mix and stir to coat. Spread out in a single layer on a rimmed baking sheet. Bake in centre of preheated oven, stirring occasionally, until toasty and fragrant, 12 to 15 minutes. Meanwhile, chop any large pieces of tropical fruit into smaller bite-size pieces. When nuts are done, remove from oven and cool on baking sheet. Then stir in tropical fruit mix. Nuts will keep well in an airtight container at room temperature up to 5 days or refrigerate up to 2 weeks.
Nutrition (per serving)
Calories 182, Protein 3.8g, Carbohydrates 13.6g, Fat 14g, Fibre 3g, Sodium 131mg.
Spiced nuts are super easy to make -- just coat with oil and dried spices, then toast. Brighten them up with colourful dried fruits that shine like jewels.
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