Savory Spiced Holiday Nuts

"Munchies D-Lux!"
 
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photo by Junebug photo by Junebug
photo by Junebug
photo by moonpoodle photo by moonpoodle
photo by moonpoodle photo by moonpoodle
photo by Chris from Kansas photo by Chris from Kansas
photo by Lorac photo by Lorac
Ready In:
30mins
Ingredients:
11
Yields:
2.5 cups
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ingredients

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directions

  • Preheat oven to 300 degrees F.
  • Place nuts in a mixing bowl.
  • Heat the oil in a small skillet with the rosemary until it becomes aromatic, then pour over nuts, and stir to coat evenly.
  • Blend the sugar, cumin, chili powder, salt, black pepper, and red pepper together in a small dish and sprinkle over the nuts, and toss to coat well.
  • Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes, or until the nuts are toasted, stirring nuts once during the cooking time.
  • Allow to cool, then store in an airtight container.

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Reviews

  1. GREAT nuts! Everyone went nuts over them at a birthday party I took them to this evening:) I loved the smell and taste of rosemary in particular in these wonderful nutty delights! I baked these at 150C for 35 minutes in my oven. Note: I did not use red chilli powder and used ordinary cooking oil as I did not have peanut oil. Will have to make these more often, I know:)
     
  2. This is a great recipe! I made theses nuts for Thanksgiving and Christmas, and they got rave reviews! Tripled the recipe and added Brazil nuts, almonds and cashews. If you like unique flavor, please try this recipe.
     
  3. These were terrific, Sue L. I made them on Christmas Eve for the tabnabs table, and they went so quickly regretted not making double or triple. Easy, quick and delicious, and certainly a regular from now on.
     
  4. These are fantastic and really easy to make. I didn't have peanut oil either, so used canola. I also upped the red pepper to a 1/2 a teaspoon because I like the heat. This recipe seems like it could be changed according to your tastes at any given time. I will be using this recipe a lot throughout the up coming holiday season! Thanks for this.
     
  5. I made this because I was tired of making cookies and wanted to make something different for the holiday trays. I used vegetable oil because I didn't have any peanut oil on hand. I used a mix of pecans, almonds and cashews (salted) in the mix. This was a very nice change from all of the sweetness of all of the cookies! I've made four batches so far. Thank you for posting this recipe.
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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