"Pour these babies into small bowls and place them on tables throughout your house for guests to munch on while they’re mingling." — Caroline Shannon-Karasik
Ingredients
SERVINGS: 2-1/2 Cup(s)
- 1/2 cup shelled pistachios
- 1/2 cup pecans
- 1 cup raw almonds
- 1/2 cup peanuts
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
Instructions
- Preheat oven to 325°F. Evenly spread pistachios, pecans, almonds, and peanuts on a baking sheet. Bake for 9–10 minutes, until nuts are lightly roasted and aromatic.
- While nuts are roasting, mix all of the spices (chili powder through black pepper) in a small bowl, then set aside. In a separate medium bowl, combine maple syrup and olive oil, and also set aside.
- When nuts have finished roasting, carefully remove from oven and add to olive oil mixture, stirring to coat. Begin adding spice mixture, stirring again to evenly distribute. Pour nuts back onto baking sheet, baking for an additional 3–4 minutes. Cool on the tray, then serve.
About this recipe
Chef's note: Give as a gift! Consider filling a mason jar with these nuts and giving it as a hostess gift.
Recipe excerpted from "Gluten-Free for the Holidays" by Caroline Shannon-Karasik — writer, certified health coach, and author of the popular gluten-free site, Sincerely Caroline "Gluten-Free for the Holidays" is an e-book available via Amazon and Barnes & Noble.
