Spicy Mixed Nuts
Use a mixture of your favorite nuts in this spicy recipe. Walnuts, almonds, pecans and hazelnuts all work great. These will keep for up to 3 days if stored in an airtight container at room temperature.
For a herbed nut variation, replace the curry, cumin, cayenne, and paprika with an additional 1/4 tsp dried thyme, 1/4 tsp dried rosemary, 1/4 tsp lemon pepper, and 1/8 tsp ground sage.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/8 tsp cayenne pepper
- 1/8 tsp salt
- 1 cup whole raw nuts
- 2 tsp coconut oil
- 1/4 tsp curry powder
- 1/4 tsp dried thyme
- 1/8 tsp ground cumin
- 1/8 tsp paprika
- Carbohydrate 35.72964 g
- Cholesterol 0 mg
- Fat 63.9712516482718 g
- Fiber 13.3131877441406 g
- Protein 25.63101875 g
- Saturated Fat 14.5761035257551 g
- Serving Size 1 1 Serving (134g)
- Sodium 2.55525 mg
- Sugar 22.4164522558594 g
- Trans Fat 3.31777033224803 g
- Calories 770 calories
1. Preheat oven to 300 F 2. Toss nuts and coconut oil together to coat. 3. Place curry powder, thyme, cumin, salt, pepper and paprika in a medium bowl and stir to combine. Add nuts and toss to coat evenly in spice mixture. 4. Spread on a beking sheet and bake until nuts just begin to brown, about 20 minutes. 5. Serve while still warm or at room temperature.
