Author Notes
As its name promises, these nuts are the perfect balance of sweet and spicy. They're great with beer or just eaten out of hand, but fair warning: You may want to double the recipe. They'll be gone before you know it. —Food52
Ingredients
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1 cup
raw cashews
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1 cup
raw almonds
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2 tablespoons
coconut oil, melted
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1/4 cup
sugar
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2 teaspoons
kosher salt
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1 tablespoon
New Mexican green chile powder
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1 teaspoon
Saigon cinnamon
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1/2 teaspoon
cumin
Directions
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Preheat your oven to 275° F.
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In a medium-sized bowl, toss the cashews and almonds with the oil and sugar. In a separate bowl, mix together the salt, chile powder, cinnamon, and cumin. Set aside.
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Line a baking sheet with a silpat mat (or parchment) and place the nut mixture on the sheet. Bake for 15 to 17 minutes, tossing it three times during baking.
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As soon as the nuts come out of the oven, mix in the spices. Let them cool completely before serving (or move to an airtight container for storage).
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