This recipe is inspired by the variety of nut mixes we’ve enjoyed at bars over the years, though we’ve put a healthy spin on by using coconut oil and sugar. It’s the perfect mix of salty, sweet and spicy – making it a bit hit with family and friends. Just pair the mix with wine, beer or a cocktail and enjoy!
Sweet and spicy mixed nuts
The perfect mix of salty, sweet and spicy – making it a big hit with family and friends. Just pair the mix with wine, beer or a cocktail and enjoy!
Ingredients
- 2 ½ cups mixed nuts (almonds, pistachios, cashews, brazil nuts, pecans, hazelnuts, peanuts)
- 2 tsp. coconut sugar
- 2 Tbsp. chopped rosemary
- ½ tsp. Espelette piment powder (or substitute with hot paprika)
- 2 tsp. Maldon sea salt (or substitute with 1 tsp. kosher salt)
- 1 Tbsp. coconut oil melted
Instructions
- Heat oven to 350°F. Mix nuts together and lay them flat on a baking sheet (one layer only). Toast until golden brown, about 8-10 minutes.
- In a large bowl, mix together the coconut sugar, rosemary, salt, Espelette powder and coconut oil.
- Add the toasted nuts to the bowl and toss.
- Serve warm or at room temperature.
Notes
Servingware: Anthropologie
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