Spiced Mixed Nuts

"Nibbles & Noshes", the theme for this week at I Heart Cooking Clubs (IHCC). I'm going "hot and nutty" this week with Spiced Mixed Nuts.

There's pumpkin seeds, peanuts, almonds, pistachios, cashew and I've thrown in some hazelnuts as well. Flavoured with the sweetness of honey (did not have maple syrup), spiced with curry powder, cayenne powder with dried rosemary and salt. Just mixed and bake until the nuts are fully toasted and crispy. They will be sticky from the honey. Some of the nuts will clump together when left to cool, no problem, just separate them later. But I find that I have to bake them about 10 minutes longer than the recipe states. 

I've used more cayenne powder, about 1/2 teaspoon and they have just the right kick in the spiciness, which I really, really like. Sweet and spicy, and very, very addictive. This is great for munching alongside a cold glass of beer!

Spiced Mixed Nuts
(adapted from "The Food You Crave" Ellie Krieger)
1/2 cup raw peanuts
1/2 cup raw almonds
1/3 cup shelled raw pistachios
1/3 cup raw cashews
1/3 cup shelled raw pumpkin seeds
1 tablespoon pure maple syrup
1/2 teaspoon curry powder
1/8 teaspoon cayenne powder, or more to taste
1/2 teaspoon dried rosemary
1/4 teaspoon salt
cooking spray

Preheat the oven to 325F. 

Combine the nuts and seeds in a medium bowl. Add the maple syrup, spices, rosemary, and salt and toss to combine,

Coat a baking sheet with cooking spray, then transfer the coated nuts to the sheet and spread evenly in a single layer. Bake, stirring once, until the nuts are fragrant and lightly toasted, 15 to 20 minutes. Remove from the oven and let cool. The nuts will keep in an airtight container in the refrigerator for up to 2 weeks.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"Nibbles and Noshes"

and 

Cook-Your-Books #28 @ Kitchen Flavours