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Thursday
Jan162014

Cayenne & Harissa Spiced Nuts

 

This recipe has infinite iterations and possibilities. Take for example, my holiday season where I made it about 5 different times, 5 different ways. My husband's office mates swore they liked every batch but I think I finally struck the spicy/sweet ration just right on the final version, which is the recipe that I am sharing of course.

Cayenne & Harissa Spiced Nut

Ingredients

4 cups mixed nuts (my favourite combo was cashews, almonds, pepitas, hazelnuts- I find the taste of peanut to be a little too strong)

1/4 cup brown sugar

2 tbsp butter, melted

3 tbsp chopped rosemary 

1 tsp cinnamon

1 tsp chipotle powder 

1 tsp harissa paste

1 tsp nutmeg

1 tbsp maple syrup

1 tsp juice blood orange

1 tbs maldon salt (or kosher)

Optional:

1/4 cup chopped crystallize ginger

1/3 cup dried cranberries

 

Directions

Toast nuts on a baking sheet for about 10 minutes at 350 degrees. Remove from oven and let cool.

Combine all ingredients, reserving butter for last.

Pour over roasted nuts. 

Spread on wax paper to dry. 

Store in a sealed/airtight container up for 5 days. 

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