YIELDS
2 servings
A sweet and savoury blend of pecans and almonds that’s great for snacking or entertaining. Makes 2 cups.
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Ingredients
1
Tbsp extra-virgin olive oil
2
Tbsp balsamic vinegar
¼
cup Demerara sugar
1
tsp ground cumin
1
tsp paprika
1
tsp cayenne pepper
1
tsp sea salt
1
cup raw whole almonds
1
cup pecan halves
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Directions
Step 1
Preheat the oven to 350°F.
Step 2
Stir the olive oil, balsamic vinegar, and Demarara sugar together in a frying pan or saucepan over medium-low heat.
Step 3
Sprinkle in the cumin, paprika, cayenne, and salt and mix well.
Step 4
Add the almonds and pecans, stir to coat, then cook until the mixture becomes sticky, about 5 minutes.
Step 5
Spread the nuts on a baking sheet lined with parchment paper and bake for 15 to 20 minutes, or until crunchy.
Step 6
Let cool and serve at room temperature. The spiced nuts will keep for a few weeks in an airtight container.