By Christine Tizzard
Four cups of spiced nuts for a snack may seem like a lot but you only eat a handful at a time. They make a simply perfect finger nibble but are also a welcome addition to any appetizer plate, charcuterie board or salad. I love to have a stash of these on hand over the holidays for the occasional friendly pop in.
Makes 4 cups (1 L)
Prep Time: 3 minutes
Bake Time: 8–10 minutes
2 Tbsp (30 mL) neutral flavoured oil
2 Tbsp (30 mL) olive oil
2 tsp (10 mL) tamari sauce
2 tsp (10 mL) paprika
1 tsp (5 mL) smoked paprika
1 tsp (5 mL) cayenne, chili or espelette powder
2 tsp (10 mL) salt Pepper to taste
2 cups (500 mL) raw pecans
2 cups (500 mL) raw almonds
1. Preheat oven to 350°F (175°C) and line baking sheet.
2. In a large bowl, whisk together oils with tamari, spices, salt and pepper.
3. Add nuts and toss to coat.
4. Transfer to lined baking sheet and bake 8–10 minutes, tossing halfway through cook time, until aromatic and browned.
5. Let cool completely before storing in an airtight container. Nuts will crisp up further while cooling.
Spiced Nut Tip: Espelette (or Piment d’Espelette) is a French chili pepper known for its use in Basque-style cooking. It can be found in most specialty food stores. The peppers are considered rare, so they are pricey but a really nice treat. The heat is moderate compared to other chili powders.