09 January 2012

rather like a squirrel

Fence, squirrel, nuts!
Nuts! I love them. Walnuts, almonds, pecans, macadamias, cashews, hazelnuts . . . even those imposter legumes, peanuts . . . I'll take them all.

Good for breakfast. Good for snacks. Just plain good.

I posted about these cinnamon-sugar-vanilla jobbers a while ago, and they are wonderful, especially with walnuts or pecans. Pour a few cups into a pretty glass jar, and you've got a great hostess gift! (If you can keep your hands out of the jar, that is.)

But here is a more savory combination that I actually prefer. For snacks I lean towards salty over sweet, and these fit the bill. And anyway, they're a lot quicker to make. :) I'm afraid they are coated in a spicy goodness that requires copious finger-licking, which is a tad undignified, so don't serve 'em at a white-tie banquet.


Spicy Mixed Nuts
(an ever-so-slightly tweaked version of this recipe from Elana's Pantry) 

1 cup whole almonds
1 cup walnuts, broken in half
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
scant 1/2 teaspoon salt
1 tablespoon olive oil

1) Heat heavy skillet over medium heat. Add nuts and stir (frequently to avoid burning) until toasted, fragrant, and starting to brown.
2) While skillet is heating, combine spices in small bowl.
3) Once nuts are toasted, pour into mixing bowl and toss with olive oil. Add spices and stir to coat thoroughly.
4) Let cool completely, then store in airtight container.

{image credit: Don McDougall}

1 comment:

  1. Yum! I don't think these would last long in my house - they're the perfect snack!