Spiced Nuts
Between sips of cocktails, nibble on these flavourful bites. You can substitute other unsalted nuts, too.
Servings: 2/3 cup (150 mL)
Ingredients:
| Nutritional Info | |
| Per 1/3 cup (75 mL): about | - |
| cal | 261 |
| pro | 5 g |
| total fat | 25 g |
| sat. fat | 3 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 135 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 9% |
| folate | 9% |
-
1/3 cup (75 mL) pecan halves
1/3 cup (75 mL) cashews
1/2 tsp (2 mL) vegetable oil
Pinch each ground cumin and salt
Preparation:
In bowl, toss together pecans, cashews, oil, cumin and salt. Scrape into metal cake pan; bake in 350°F (180°C) oven or toaster oven until fragrant, 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Source
Canadian Living Magazine: February 2004
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