Monday, April 2, 2012

Spiced Nuts

Let's make roasted spiced nuts, okay?
But don't turn on your ovens. 
Not in this ridiculous "April" it unseasonably hot where you are too?

Let's do it in the crockpot.

Aren't pistachios pretty?
Use your favorite mixture of nuts, but please, be sure to splurge on the shelled pistachios.

They're spiced with cayenne pepper, curry, and rosemary - an unexpected and sumptuous trio - along with maple syrup.
Yes, and Amen.

See how nice?

Spiced Nuts
{in a crockpot, praise the Lord}        

1 cup raw, unsalted pecans
1 cup raw, unsalted almonds
1 cup raw, unsalted, shelled pistachios
1/2 cup raw, unsalted pumpkin seeds
1 1/2 T maple syrup
1 tsp curry 
 1 tsp rosemary
1/4 tsp cayenne pepper
1/2 tsp salt
cooking spray

Use a crockpot over 4 quarts in size.
Spray the inside of your crockpot with cooking spray.
Add all ingredients in and mix well to coat.
Cover and cook on high for 2 hours stirring every 20 minutes.
{The nuts will burn if you don't stir.}
Spread the nuts on a layer of foil or wax paper to cool and store in an airtight container.

Here they are finished and cooling.
So pleasing, really. Just perfect.

Here's an idea, make a double batch like I did and give some away...

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