Its not often that I am prompted write a blog entry and can grab a glamorous picture from Facebook, attach the recipe to it and post it in about 5 minutes…
But HALLELUJAH, this is the day. Brenda took the photo and here I am sharing the recipe. Easy peasy, you can double or triple these nuts to keep for the week, or freeze for a couple of months. (They don’t last that long in my house:)
No butter, no sugar, but tons of taste from all the warm wintry spices. Pair them with a glass of sparkly wine and you have a perfect holiday appetizer. And make sure to invite me over!
Pepper Popped and Roasted
Nuts
Nuts
4 Cups of Your Choice Nuts
Olive Oil Spray
½ Tsp Cinnamon
¼ Tsp Freshly Grated Nutmeg
¼ Tsp Ground Coriander
¼ Tsp Allspice
¼ Tsp Cayenne Pepper
¼ Tsp Red Pepper Flakes
1 Tsp Sea Salt
Roast the nuts on a sheet
pan at 400F, checking on doneness starting at 7 minutes. When lightly browned
and fragrant, remove from the oven and spray with olive oil and toss with the
spices. Allow to cool before serving.
pan at 400F, checking on doneness starting at 7 minutes. When lightly browned
and fragrant, remove from the oven and spray with olive oil and toss with the
spices. Allow to cool before serving.