Angela Warburton, R.TCMP
These zippy and crunchy snacks are somewhat addictive and a perfect appetizer or snack for the holidays. Also a great hostess gift idea or addition to holiday baskets!
Ingredients
- 1 cup Almonds75 g), raw and unsalted
- 1 cup walnuts (75 g), raw and unsalted
- 1 cup cashews (95 g), raw and unsalted
- 3/4 cup pumpkin seeds
- 3-4 tbsp maple syrup (adjust to the sweetness you prefer)
- 1 tbsp oil of your choice (optional), I used melted coconut oil or you can use butter or avocado oil depending on your preference
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2-3/4 tsp cayenne pepper (you can add more if you like them more spicy)
- 2 tsp dried rosemary (coarsely chopped)
Instructions
- Preheat the oven to 350ºF or 180ºC
- Mix all the ingredients in a large mixing bowl (except the dried rosemary) until well combined.
- Place the spiced nuts onto a baking sheet lined with parchment paper
- bake for 20-25 minutes or until golden brown. I like to check in on the nuts midway through and turn
- Remove from the oven, add the dried rosemary and stir until well mixed.
- These keep in an airtight container at room temperature for 2-3 weeks and get a nice hardened crunch to them once they cool
I often play around with the spice amounts depending on my mood – sometimes adding more salty, spice or sweet depending on how I feel. So if you’re inspired, play around and make your own unique blend!