These nuts were perfect for a party. They are sweet, just a little spicy and have an addictive smell and flavor thanks to the curry powder. I made a few changes to the recipe. First, I added in pepitas, or shelled pumpkin seeds, since we had some on hand. Second, I chose to roast the nuts in the oven instead of toast them in a skillet. I had the oven going for a few other recipes and decided just to throw them in there and let the oven do the work! Both of these changes worked out quite well! I love when I can take a base recipe, make a few adaptations and still end up with a great product, it always gives my kitchen confidence a little boost, so thanks for that Sarah! Read about my slightly adapted version of Spiced Roasted Nuts here then head on over to the Secret Recipe Club page to see what everyone else has cooked up!
Spiced Roasted Nuts
slightly adapted from baking and biking
3 tablespoons olive oil
3 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon curry powder
2 teaspoons ground coriander
1/2 teaspoon cumin
1 teaspoon cinnamon
1 cup shelled pistachios
1 cup almonds, roasted but not salted
1 cup pepitas
- Preheat oven to 350 degrees.
- In a large bowl mix together the oil and spices.
- Add the nuts to the spice mixture and stir until they are evenly coated. Spread the nuts into a single layer on a sheet pan.
- Roast the nuts for 15-20 minutes, stirring every 5 minutes or so. Remove from oven and let cool.