Use a mixture of your favorite nuts in this spicy recipe. Walnuts, almonds, pecans and hazelnuts all work great. These will keep for up to 3 days if stored in an airtight container at room temperature.
For a herbed nut variation, replace the curry, cumin, cayenne, and paprika with an additional 1/4 tsp dried thyme, 1/4 tsp dried rosemary, 1/4 tsp lemon pepper, and 1/8 tsp ground sage.
1. Preheat oven to 300 F
2. Toss nuts and coconut oil together to coat.
3. Place curry powder, thyme, cumin, salt, pepper and paprika in a medium bowl and stir to combine. Add nuts and toss to coat evenly in spice mixture.
4. Spread on a beking sheet and bake until nuts just begin to brown, about 20 minutes.
5. Serve while still warm or at room temperature.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 576 (75%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 29.3g|
|Polyunsanturated Fat 16.8g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 1295.3mg||34 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 22.4g|
|Protein 25.6g||37 %|
Powered by: USDA Nutrition Database
Calories per serving: 770
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