Here another variation on Spiced Nuts, adapted from one of those Women's Day or Family Circle magazines. It's a little messy (so have napkins nearby), but it wins the snarf-it-up approval of our 12-year-old son.
Rockin' Moroccan Spiced Nuts
2 1/2 c. mixed nuts (just whatever you have on hand. I used almonds, pecans, walnuts, cashews, and coconut)
1/4 c. sesame seeds
2 T. coconut oil, melted
1 t. cumin
1 t. cinnamon
1 t. chili powder
1 t. coriander
1 t. salt
1/2 t. ground ginger
1/2 t. ground allspice
1/8 t. cayenne pepper
1/2 c. dried apricots, chopped
1/2 c. dates, chopped
Toss the nuts and seeds with the coconut oil until well coated. Mix the spices together and stir into the nuts. Spread the mixture out on a parchment-lined baking sheet and bake at 300F for 20 minutes.
Cool, then add the chopped apricots and dates. Store in an airtight container at room temperature.
Rockin' Moroccan Spiced Nuts
2 1/2 c. mixed nuts (just whatever you have on hand. I used almonds, pecans, walnuts, cashews, and coconut)
1/4 c. sesame seeds
2 T. coconut oil, melted
1 t. cumin
1 t. cinnamon
1 t. chili powder
1 t. coriander
1 t. salt
1/2 t. ground ginger
1/2 t. ground allspice
1/8 t. cayenne pepper
1/2 c. dried apricots, chopped
1/2 c. dates, chopped
Toss the nuts and seeds with the coconut oil until well coated. Mix the spices together and stir into the nuts. Spread the mixture out on a parchment-lined baking sheet and bake at 300F for 20 minutes.
Cool, then add the chopped apricots and dates. Store in an airtight container at room temperature.
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| mixed nuts |
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| chopped dried fruit |
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| spicy and sweet |
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