A healthy snack gets a flavor twist with this version of Roasted and Spiced Nuts.
Nuts have been one of my go-to snacks for as long as I can remember.
Remember the days when pistachios came in red shells?
Pistachios are usually my go-to (and I am immensely happy that they no longer have the red shell variety).
But I’m also a sucker for Brazil nuts. Macadamia nuts. Cashews.
But sometimes, you get a little bored by plain nuts and you need to add a little excitement to your snack repertoire.
I first started roasting nuts when I discovered Barefoot Contessa’s recipe ages ago.
Still a favorite to this day. I can just imagine that smell from my oven.
And once you learn the basic concept, anything goes.
Mix and match your favorite fresh herbs and spices according to what you’re craving.
Which is how I arrived at this version with cumin and chili powder.
Slightly smoking, full on flavor, and addicting in the very best possible way.
Delish, easy, and the perfect way to stave off a bit of boredom the next time you have a snack attack.
Roasted and Spiced Nuts
Recipe courtesy of Cate O’Malley
2-1/2 lbs of mixed nuts (I buy the container from Costco)
5 teaspoons extra light olive oil
1-1/2 teaspoons chili powder
1-1/2 teaspoons cumin
Preheat oven to 375 degrees. Put the nuts in a single layer on a baking sheet. Drizzle the olive oil on the nuts and add the spices. Mix thoroughly. Bake in oven for ten minutes.