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.