Spicy Cashews and Pecans
My favorite combination is half pecans, half cashews. You might try almonds or walnuts, too. Just remember to use raw nuts, rather than roasted, to prevent over-toasting.
- Preheat the oven to 325 degrees. Line a roasting pan with parchment paper.
- In a large bowl, combine all ingredients and toss very well to combine. Pour the coated nuts onto the parchment paper, and spread evenly in a single layer. Bake until the nuts are fragrant and toasty, about 25 to 30 minutes.
- Remove from oven and allow to cool. Store in airtight container in the refrigerator for up to two weeks.