Dan needed a football nibble to root on his beloved Giants yesterday and I tinkered with a Toasted Spiced Nuts recipe from one of my cookbooks to come up with this moderately spicy, naturally gluten-free snack. This would be a nice appetizer to bring to your Thanksgiving gathering or as part of a holiday party spread.
Spicy Toasted Nuts
5 cups nuts (I used a mix of cashews and walnuts, but pecans, peanuts, and almonds would also work too. And an addition of sunflower seeds or pumpkin seeds would be great additions as well. If nuts and seeds are previously toasted or roasted, skip the roasting and just add them in the mix later)
3 Tbsp. vegetable oil
4 tsp. dried rosemary (or 2 tsp. fresh rosemary)
2 Tbsp. brown sugar
1 Tbsp. cumin
1 Tbsp. chili powder
2 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
Heat oil in skillet until hot. Add rosemary and heat, stirring constantly, 1-2 minutes, or until aromatic. Pour hot oil over nuts and coat well.
Mix remaining ingredients together. Mix this spice rub into the nuts.
Spread on a non-stick baking sheet and bake in a 300 degree oven for 15-20 minutes, stirring once or twice.
Let nuts cool and then start nibbling! Store in a sealed container to keep fresh.
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