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Spiced Nuts (Five-Spice Pistachios, Chile-Lime Almonds, Curried Cashews)

January 20, 2011

Spicy Chile-Lime Almonds - add a little heat and crunch to your snacking!

Here’s a great way to add a little flavor to your latest batch of crispy nuts. I made these for a family get together and they were a hit! Use whatever nuts or spice blends you happen to have on hand, the possibilities are endless! Below are the recipes for three of our favorites.

Spiced Nuts (Five-Spice Pistachios, Chile-Lime Almonds, Curried Cashews)

Ingredients:

  • Five-Spice Pistachios
    • 6 cups unsalted pistachios
    • 6 Tablespoons Chinese five-spice powder
    • 4 teaspoons sea salt
    • 6 Tablespoons freshly squeezed orange juice
  • Chile-Lime Almonds
    • 6 cups crispy almonds
    • 6 Tablespoons chili powder
    • 1/2 teaspoon cayenne pepper
    • 4 teaspoons sea salt
    • 6 Tablespoons freshly squeezed lime juice
  • Curried Cashews
    • 6 cups unsalted cashews
    • 6 Tablespoons curry powder
    • 4 teaspoons sea salt
    • 6 Tablespoons freshly squeezed lemon juice

What to do:

Position oven racks in the upper and lower thirds of the oven and preheat to 250 degrees. Whisk the juice, spices, and sea salt together in a large bowl. Add the nuts to the bowl and stir to coat them evenly. Spread the nuts on 2 large baking sheets and place in the oven. Bake for about 45 minutes or until dry, stirring them every 15 minutes. Let them cool and then place in an airtight container for storage.

Another great recipe to try is my sister’s Sweet and Spicy Pecans!

Recipe from Eating Well (December 2010).

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