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
about 2 cups
coconut oil, melted
New Mexican green chile powder
In This Recipe
Preheat your oven to 275° F.
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.
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.
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).