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Name: Flavored Nuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt; 2 ts Pure olive oil; 1/4 ts Kosher salt; 2 ts Spanish olive oil; 8 oz Walnuts or cashews, pecans,; 8 oz Almonds, skin on; 1 ts Garlic minced; 1/2 ts Garlic minced; 2 ts Peanut oil, * see note; 1 ts Dried herb such as thyme,; Spice of choice; 4 oz Pine nuts; 4 Saffron threads; 8 oz Roasted pistachios, shelled; 2 ts olive oil

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INGREDIENTS

Salt
2 ts Pure olive oil
1/4 ts Kosher salt
2 ts Spanish olive oil
8 oz Walnuts or cashews, pecans,
8 oz Almonds, skin on
1 ts Garlic ; minced
1/2 ts Garlic ; minced
2 ts Peanut oil, * see note
1 ts Dried herb such as thyme,
Spice of choice
4 oz Pine nuts
4 Saffron threads
GARLIC PINE NUTS
SAFFRON PISTACHIOS
8 oz Roasted pistachios, shelled
GARLIC ALMONDS
2 ts olive oil

Servings

INSTRUCTIONS

Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl. Add nuts and toss. Transfer to a roasting pan into which the nuts will fit in one single layer. Roast for 20 minutes or until nuts begin to color. Transfer to a paper towel to drain excess oil. NOTES : For a drier consistency substitute spray olive or corn oil. A good thing about making your own flavored nuts is creating the flavors you like, with as much or as little salt as you choose. Store in air-tight container, preferably tin. Recipe by: Heidi Rabel Posted to MC-Recipe Digest V1 #466 by Sherry Zeiss on Feb 2, 1997.

NOTES

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Flavored Nuts

Salt
2 ts Pure olive oil
1/4 ts Kosher salt
2 ts Spanish olive oil
8 oz Walnuts or cashews, pecans,
8 oz Almonds, skin on
1 ts Garlic minced
1/2 ts Garlic minced
2 ts Peanut oil, * see note
1 ts Dried herb such as thyme,
 Spice of choice
4 oz Pine nuts
4 Saffron threads
 GARLIC PINE NUTS
 SAFFRON PISTACHIOS
8 oz Roasted pistachios, shelled
 GARLIC ALMONDS
2 ts olive oil

Preheat oven to 250 degrees. Put all flavor ingredients into a mixing bowl.  Add nuts and toss. Transfer to a roasting pan into which the nuts will fit  in one single layer. Roast for 20 minutes or until nuts begin to color.  Transfer to a paper towel to drain excess oil.    NOTES : For a drier consistency substitute spray olive or corn oil. A good  thing about making your own flavored nuts is creating the flavors you like,  with as much or as little salt as you choose. Store in air-tight container,  preferably tin.  Recipe by: Heidi Rabel    Posted to MC-Recipe Digest V1 #466 by Sherry Zeiss <zeiss@tab.com> on Feb  2, 1997.

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Nutrition

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Serving Size: 1 Serving (819g)
Recipe Makes: 1 Servings

Calories: 949
Calories from Fat: 880 (93%)

Amt Per Serving		% DV

	Total Fat 97.8g	130 %
	Saturated Fat 8.4g	42 %
	Monounsaturated Fat 36.1g
	Polyunsanturated Fat 40.8g
Cholesterol 0mg		0 %
Sodium 294.5mg		10 %
Potassium 699.8mg		18 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 11.9g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 949

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