These spiced nuts are a lovely sweet mixture of cinnamon, clove, cardamon and with an extra dose of cinnamon thrown in for good measure. They make a great snack on their own or mixed with seeds and a great granola topping as well.
There’s a lot of differing opinion about how long to cook nuts for and I was nervous the first time I tried roasting them, as I’d read a lot about how easy they are to burn. The aim in roasting nuts is to bring out the flavour so roasting for just long enough is a good option. How long that is depends on the type of nut, size of nut and the heat of the oven.
For these, I use a pre-mixed pack of broken (cheaper) nuts, that include brazil nuts, cashews and walnuts. The walnuts are the ones to be most careful of, as roasting for too long makes them very bitter.
So to be safe, keep the oven at 150 degrees, and check often. 12 – 15 minutes is long enough, and if they don’t seem done then, leave the oven open and turn if off and just leave the nuts in the heat for a few minutes before removing and tossing in the coating.
- 2 cups mixed nuts
- 2 teaspoons coconut oil
- 2 teaspoons mixed spice or pumpkin spice
- 1 teaspoon cinnamon
- Heat the oven to 150 degrees
- Put 1 tsp coconut oil on a baking sheet, and melt for a few minutes then swirl the oil around to cover the full surface
- Spread the nuts in a single layer and toss to coat lightly in oil
- Put them into the oven and turn and check them every 5 minutes
- While they are in the oven, melt the rest of the coconut oil and mix with the spices
- After 12 – 15 minutes remove the nuts from the oven.
- Leave to cool a few minutes, then pour the spice mix over them and toss to coat
- Leave to cool <b>completely</b> before storing in an airtight container