Spiced Mixed Nuts

Have you noticed how sometimes time flies and then surprising at other times, it feels as though it is standing still?  When it drags along, it is like being four and waiting for Santa Claus, the Easter Bunny, your birthday or a trip!  It takes forever to get there.

That is how I felt about the Secret Recipe Club reveal day.  I kept looking at the calendar and asking, "Are we there yet?"  When was it going to be time to make the post?  Did I miss it?  What's going on?  Well, the day has come!  It is the Secret Recipe Club reveal day and I am happy to share a recipe from Pale Yellow. I must tell you that this lady loves to bake.  She loves to share with friends.  She loves to have fun in the kitchen and she is an educator whose focus is in curriculum....just like me!

While I would have loved to have made any of the sweets Tracy was sharing, I had vowed to "not make anything sweet" at least until I gave in.  There was a Mint Chocolate Pudding and Irish Cream Brownies that had me really on the edge.  But, I took a deep breath and walked right past the sugar! So, what does one make when Pale Yellow has so many tempting sweets that it is hard to focus?

I pushed those temptations aside....wait, I said that...but it bears repeating, 'cause it was hard!!  I pushed them aside and made two things.  I found a super fantastic Chicken Broccoli Slaw Salad (posting it soon) and for today's post, Spicy Mixed Nuts.

I must admit that it took me two tries to get it right.  I am a follower of directions.  I was paying attention but how do you tell when a brown nut is brown and it never seems to appear dry?  So, you got it, they burned.  I do know what charred, dark brown nuts look like!  I did much better on the second attempt....I was happily munching away....this was a spicy, slightly smokey, yummy, treat!

Spiced Mixed Nuts

adapted from Pale Yellow

Yield:  1 1/2 cups

12 ounces of raw nuts (almonds, cashews, walnuts, pecans, etc.)

2 Tbsp unsalted butter

1 Tbsp honey

1/4 tsp chili powder

1/4 tsp smoked spicy paprika (or any paprika)

3 or 4 twists of fresh ground pepper

1/4 tsp ground cumin

1/4 tsp cayenne pepper

1/8 to 1/4 tsp liquid smoke

1/4 tsp Kosher salt

Preheat oven:  350° F.

Line a baking sheet with parchment paper.  Roast the nuts until they just begin to brown, about 10 minutes.  

Place the butter and honey in a microwave safe bowl.  Melt in the microwave, about 30 seconds. Whisk in the remaining ingredients, except for the salt.  

Add all of the roasted nuts to the bowl and toss to coat evenly.  Spread the nuts out on a parchment lined baking sheet and bake for 8-10 minutes.  Check the nuts frequently and stir to ensure that they are not burning and that they are evenly roasting!  Remove the nuts from the oven and sprinkle with the Kosher salt.

Let the nuts cool completely.  Store in an airtight container or serve immediately.

PRINTABLE RECIPE

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