Sweet and Spicy Mixed Nuts

 
2 cups whole almonds
2 cups pecans
2 cups walnut pieces
1 1/2 t. onion powder
1 1/2 t. chili powder
1 1/4 t. garlic powder
1 1/4 t. salt
3/4 t. ground coriander
1/4 t. ground cumin
1/8 t. freshly ground black pepper
1/8 t. cayenne pepper
1/3 cup water
1/3 cup unbleached cane sugar (or white sugar from sugar beets)
 

In a large bowl, place the almonds, pecans, and walnuts, and toss to combine. In a small bowl, place all of the spices, stir well to combine, and set aside. In a small saucepan, place the water and sugar, and bring the mixture to a boil to dissolve the sugar and form a simple syrup. Continue to boil the simple syrup to the soft ball stage (240 degrees, use a candy thermometer). Remove the saucepan from the heat and stir in the spice mixture. Pour the spiced simple syrup over the mixed nuts and toss well to thoroughly coat the nuts with the mixture. Transfer the mixed nuts to a non-stick cookie sheet and spread them out to form a single layer. Bake at 350 degrees for 10-15 minutes or until nuts are lightly toasted and fragrant. Remove the cookie sheet from the oven and set nuts aside to cool. Break the nuts into small pieces and store in an airtight container. Serve as a snack, or garnish for salads, grains, or rice dishes.

Yield: 6 Cups

 

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1999-2002  Beverly Lynn Bennett