Roasted Nut Snack

October 29, 2016

Bookclub friends asked to share this recipe. These are a fall favorite when you combine a mixture of pumpkin seeds and cashews with almonds. Sometimes, though I like just using almonds. Make a double batch so you have enough for a gift. Almonds are a fantastic source of antioxidant, fiber and healthy protein and fats. The turmeric from the curry is a powerful anti-inflammatory agent, making these nuts a super snack for healthy eating.

 

1 cup raw almonds 

1/3 cup raw pistachios

1/3 cup raw cashews

1/3 cup raw pumpkin seeds

1 tablespoon maple syrup

1/2 teaspoon sweet curry powder (I use Penzeys)

1/8 teaspoon cayenne 

1/2 teaspoon dried Herbes de Provence (Penzeys)

1/4 teaspoon salt

Preheat oven to 325 degrees. Mix nuts with maple syrup and seasonings. Use parchment paper on a baking sheet or use baking spray. Lay nuts out in a single layer. Bake in the center rack for 15-20 minutes. Let cool. Score in airtight container. For longer storage store in refrigerator. 

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