Sweet & Spicy Nut Mix
I warn you, this salty-sweet-spicy snack mix is addicting.
Feel free to use any nuts you’d like (walnuts, hazelnuts, etc.), but I’d recommend not skipping the pretzels and pecans, they belong in the mix.:)
Notes:
- I like these nuts with a good amount of heat so I typically make them with cayenne pepper (I use about 3/4 teaspoon). If you’d like a milder version, simply use a bit less, or omit the cayenne altogether and replace it with aleppo pepper or sweet or smoked paprika.
- If you don’t have coconut sugar at home, you can substitute with brown sugar.
Sweet & Spicy Nut Mix
Ingredients
1 cup raw cashews
1 cup raw pecans
1 cup raw almonds
1 1/2 tbsp olive oil
1 1/2 tbsp pure maple syrup
2 tbsp coconut sugar
1/2 tsp cinnamon
1/2 tsp to 3/4 tsp ground cayenne or aleppo pepper, to taste (see note)
1/4 tsp allspice (optional)
1 tsp sea salt
2 cups mini pretzels
Method
1. Preheat the oven to 350°F (180°C). Spread the cashews, pecans and almonds on a baking sheet lined with parchment paper or a silicon mat. Roast in the oven for 10 minutes, stirring once halfway through.
2. In a medium bowl, mix together the olive oil, maple syrup, coconut sugar, cinnamon, cayenne pepper, allspice (if using) and salt.
3. When the nuts are roasted, add them to the bowl along with the pretzels. Stir well until every bit is coated with the sugary mixture. Taste and add any additional seasoning you’d like to suit your taste.
4. Spread the mixture back on the baking sheet and bake in the oven for 14-17 minutes, stirring once halfway through. Baking time will vary from oven to oven, so keep an eye on it. The nuts are ready when they are nice and golden.
5. Remove from the oven and cool completely. Once cool, store in an airtight container for up to a few weeks, although they probably won’t last more than a few days.
Recipe adapted from David Lebovitz
