These spiced nuts are out of this world. What a delicious snack! If you like nuts, you have to try it, besides, you don’t have to use the same ones I do, but the ones you have at home and you can even make your own combinations with the spices and herbs that you like the most.
They are perfect for snacking between meals when we are hungry or as an appetizer for Christmas or for any celebration, because they are always successful and tend to last rather short on the table.
- 2/3 taza de nueces pecanas (75 g)
- 2/3 taza de nueces (75 g)
- 2/3 taza de anacardos (95 g)
- 2 cucharadas de sirope de arce
- 1 cucharada de aceite (opcional), nosotros usamos aceite de coco derretido
- 1/2 cucharadita de comino en polvo
- 1/2 cucharadita de sal
- 1/8 cucharadita de pimienta negra molida
- 1/8 cucharadita de cayena en polvo
- 1 cucharadita de romero seco
- Preheat the oven to 180ºC or 350ºF.
- Place all the ingredients in a bowl (except the rosemary) and stir until well combined.
- Place the nuts on a baking tray (lined with parchment paper or not, your choice) and bake for about 20-25 minutes or until the nuts are golden brown.
- Remove them from the oven, add the rosemary, stir and serve immediately or wait for them to cool down.
- You can store the nuts in an airtight container room temperature for 2-3 weeks.
- I like to use raw, unsalted nuts, but if you prefer them roasted or salted, that’s fine. Just add less salt if needed.
- Use whatever nuts you like.
- Although the oil is optional, adding it will make the nuts crispier.
- Maple syrup can be substituted for any liquid sweetener.
- You can also add any spice or dried herb.