Mustard-Spiced Nuts
32 people added this to their Recipe Box
This recipe makes 40 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 101 |
| pro | 3 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 79 mg |
| potassium | 120 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| folate | 4 |
This quick mix is not only irresistible but also a great time-saver. Use other combinations of nuts if you prefer.
Ingredients
- 1 cup walnut halves
- 1 cup whole unblanched almonds
- 1 cup raw cashews
- 1 cup shelled pistachios
- 1 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 2 tbsp packed brown sugar
- 1 tbsp dry mustard
- 1-1/2 tsp ground coriander
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
Preparation
In bowl, combine walnuts, almonds, cashews, pistachios, oil and Dijon to coat. Combine sugar, dry mustard, coriander, salt, and cayenne and black peppers; toss with nuts to coat.
Bake on parchment paper–lined baking sheet in 300°F (150°C) oven, mixing once, until aromatic and lightly toasted, about 20 minutes. (Make-ahead: Store in airtight container for up to 1 week.)
Bake on parchment paper–lined baking sheet in 300°F (150°C) oven, mixing once, until aromatic and lightly toasted, about 20 minutes. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Snacks; Walnuts; Almonds; Dijon mustard; Bake; Make-Ahead;
