Spicy Cashews and Pecans
This simple yet delectable snack combines the natural richness of raw pecans and cashews with a tantalizing blend of sweet and spicy elements. A drizzle of maple syrup adds a hint of sweetness, while curry powder and cayenne pepper provide a fiery kick that'll awaken your taste buds.
Prep: 5 mins
Cook: 20 mins
Yield: 2 cups
Author’s notes: My favorite combination is half pecans, half cashews. You might try almonds or walnuts, too. Just remember to use raw nuts, rather than roasted, to prevent over-toasting.
Ingredients
Ingredients
- 1 cup raw pecans
- 1 cup raw cashews
- 1 Tbsp maple syrup
- ½ tsp curry powder
- ⅛ tsp cayenne pepper
- ¼ tsp salt (optional)
Instructions
Instructions
- 1. Preheat the oven to 325 °F. Line a roasting pan with parchment paper.
- 2. In a large bowl, combine all ingredients and toss very well to combine. Pour the coated nuts onto the parchment paper, and spread evenly in a single layer. Bake until the nuts are fragrant and toasty, about 15-20 minutes.
- 3. Remove from oven and allow to cool. Store in an airtight container in the refrigerator for up to two weeks.
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