Recipes
Low & Slow Chili Cocktail Nuts
Author:
Ren Rossini
Servings
makes about 3 cups
Prep Time
5 minutes
Cook Time
20-25 minutes
"These are my go-to snack for cocktail hour. Warm, slow-roasted nuts with a touch of chili heat that builds just enough to remind you to sip, not gulp. They’re a little sweet, a little salty and pretty much guaranteed to make your drink taste even better."
Ingredients
-
2 Tbsp Low & Slow Chili Powder
-
¾ tsp kosher salt, plus more to taste
-
2 Tbsp maple syrup
-
1 ½ Tbsp olive oil or butter
-
1 cup raw almonds
-
1 cup raw cashews
-
1 cup raw walnuts
-
½ cup pumpkin seeds (optional; require a little special attention so they don't burn in the oven)
Directions
Preheat the oven to 325°.
In a large bowl, whisk together the chili powder, salt, maple syrup and olive oil (or butter) until smooth
Add the nuts (and pumpkin seeds if using). Stir until everything is well coated. The nuts should look glossy and a little sticky.
Spread the coated nuts in a single layer on a baking sheet. Roast for 20-25 minutes, stirring once halfway through, until the nuts are fragrant and just starting to darken.
Remove from the oven a sprinkle with a little extra sea salt while warm. Let them cool completely, they'll crisp up as they cool and the flavors will meld together.