Chili Roasted Nuts

Spiced with a touch of sweetness and plenty of crunch, these chili-roasted nuts are a satisfying savory snack or a bold addition to any grazing board. Chop them up to sprinkle over salads, soups, or nourish bowls for an easy flavor boost.

Makes about 4 cups

Ingredients:

• 2 cups raw walnuts

• 1 cup raw pecans

• 1 cup raw cashews (or almonds)

• 1 tablespoon extra virgin olive oil (or omit if avoiding oil)

• 1 tablespoon pure maple syrup

• 1 tablespoon + 1 teaspoon chili powder

• 1 teaspoon garlic powder

• ½ teaspoon ground cumin

• ½ teaspoon sea salt, or to taste

• ¼ teaspoon ground black pepper

• ¼ teaspoon cayenne

Method:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Coat the nuts: In a large bowl, combine the nuts with oil (if using) and maple syrup. Stir until evenly coated.

3. Season: In a small bowl, mix together all the spices. Sprinkle over the nuts and stir again to coat evenly.

4. Roast: Spread the nuts in a single layer on the prepared baking sheet. Bake on the middle rack for 15 minutes, stirring and rotating the pan halfway through (about 8 minutes). Keep a close eye so they don’t burn, as oven temperatures may vary.

5. Cool & store: Let the nuts cool completely as they’ll crisp up as they cool. Store in an airtight container for up to 2 weeks.