Appetizers
Chili Spiced Nuts
Makes 9 cups
Chili Spiced Nuts
Makes 9 cups
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
carb. 4g
pro. 4g
fat 10g
sat. fat 1g
chol. 0mg
sod. 31mg
calc. 18mg
fiber 1g
Ingredients
- 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
Preparation
- 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.
