Thursday, November 14, 2013
Whaaahhh! Is it just me, or is November really full? It seems like this month is busier than usual with projects, meetings, traveling, preparing for the holidays, and oh yeah, regular life responsibilities. Hello, adulthood.
I know when life is at capacity when 1) I have less creative space and energy and 2) I am scared about getting sick. But here I am blogging, so at least there's time for that. And I am going to get a flu shot tomorrow. Stay away, yucky flu.
With the holidays around the corner, these sweet and spicy nuts are a good recipe to have on hand. This snack is easy to make, and make a great holiday gift or treat to set out for a party. You can play around with various spices, but I love this combination of curry, rosemary, spicy cayenne, and sweet maple. The nuts get glossy and fragrant, and have just enough kick to surprise your taste buds.
Sweet & Spicy Nuts
print this recipe
2 cups raw nuts (almond, cashew, or any variety)
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/2 teaspoon dried rosemary
1/4 teaspoon salt
Preheat oven to 325 degrees. Combine all ingredients in a medium sized bowl, and toss to combine. Cover a baking sheet with parchment paper or aluminum foil. Spread nuts evenly on covered pan in one layer. Bake for 15-20 minutes, until nuts are fragrant and lightly toasted. Store in an airtight container for up to one week (or in the fridge for 2 weeks).