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

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

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.