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Chili Spiced Nuts
1 tablespoon chili powder (mild,
medium or hot – to taste)
1½ teaspoons ground cumin
1½ teaspoons kosher salt
1 teaspoon oregano
½ teaspoon granulated or powdered
garlic
¼ teaspoon cayenne pepper
1½ cups unsalted shelled whole
almonds
1½ cups unsalted shelled cashews
1½ cups unsalted shelled macadamia
nuts
1½ cups unsalted shelled pecan halves
1½ cups unsalted shelled pistachios
1½ cups pepitas
3 tablespoons extra virgin olive oil
Makes 9 cups
Place the chili powder, cumin, salt, oregano, garlic powder, and cayenne in a small
bowl. Stir to combine; reserve.
Place the nuts in ceramic pot of the Cuisinart
®
Slow Cooker. Add spice mixture;
stir. Drizzle with olive oil and stir to coat. Cover and press the on/off button to turn
the unit on. Set time to 30 minutes and press High. When unit switches to warm,
remove cover, reset time for 2 hours and press Low. Stir mixture occasionally, about
every 15 minutes. Transfer nuts to a baking sheet lined with paper towels to cool
before serving or storing. Store in an airtight container for up to 2 weeks.
Nutritional information per serving (2 tablespoons):
Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 31mg • calc. 18mg • fiber 1g
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