Fire and Rosemary Spiced Nuts
Recipe by Dragon
Some times you feel like a nut. Some times you don't. Today, I really felt like a nut. Almonds to be exact. I love nuts that are both spicy and sweet. The rosemary was a last minute inspiration that really made these nuts sing. Now all I have to do is figure out how not to eat the entire batch. :)
Makes about 2 cups
2 cups mixed whole almonds, raw cashews, pecans and/or raw peanuts
2 tablespoons vegetable oil
1 tablespoon fresh Rosemary, finely chopped
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon salt
1. Preheat oven to 300°F.
2. Heat the oil in a small saucepan over medium heat. Add the rosemary, chilli powder and cayenne pepper. Stir for about 20 seconds.
3. Reduce the heat to low and add the nuts, stir to combine. Add sugars and salt. Stir to blend.
4. Transfer the nuts to a baking pan. Bake until the nuts are toasted, stirring occasionally for about 30 minutes.
5. Serve warm or at room temperature. Store them in an air tight container for up to 5 days.