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
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.

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