1/2 c Pecans *
1/2 c Almonds *
1/3 c Pistachios *
1/3 c Cashews *
1/3 c Pumpkin seeds *
1 tb Maple syrup
1/2 ts Curry powder
1/2 ts Cayenne; to taste
1/2 ts Dried rosemary
1/4 ts Salt
Cooking spray
* all nuts are shelled, unsalted and unroasted (raw)
Preheat oven to 325°F/163°C.
Combine nuts and seeds in a medium-sized bowl. Add the
maple syrup and spices and salt and toss to combine. Spray
a baking sheet with cooking spray, then transfer coated
nuts to baking sheet and spread evenly in 1 layer. Bake 15
to 20 minutes, stirring once, until nuts are fragrant and
lightly toasted.
Recipe courtesy Ellie Krieger
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