Sweet-and-Spicy Toasted Nut Mix by Nancy T. Maar
This is very easy and delicious, and it keeps for a couple of weeks in an airtight container.
Yields 18 servings; serving size 8 nuts
Calories: 204.85
Protein: 4.63 grams
Carbohydrates: 4.70 grams
Sugar: 0.84 grams
Fat: 19.71 grams
¼ cup DiabetiSweet
½ cup unsalted butter, melted
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt
½ pound blanched almonds
½ pound walnut halves
Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or nonstick spray. Whisk the first four ingredients together in a large bowl.
Stir in the nuts. Turn until all are covered. Spread on the baking sheet. Bake for 10–12 minutes, checking often.
Cool at room temperature and store.
Nuts!
You can roast them, salt them, fry them, glaze them, and add them to all sorts of treats. Put them on desserts, add them to trail mix, salads, and even throw some toasted pine nuts into a salsa. Float them on top of soups or add them to cream cheese for some added crunch in your next sandwich.
