Tangy and Spicy Nuts
These Tangy and Spicy Nuts have an unexpected tang from pomegranate molasses and sumac with perfectly salty, spicy, and sweet flavors. If you love snacking on flavored nuts, try this recipe for a fun twist to your regular trail mix!
Ingredients
- 1 cup (115g) raw cashews
- 1 cup (105g) pecans
- ½ cup (60g) raw shelled pistachios
- 1 tablespoon unsalted butter melted
- 2 tablespoon pomegranate molasses
- 1 tablespoon jaggery powder or brown sugar
- ½ teaspoon ground sumac
- ½ teaspoon cayenne pepper or to taste
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 300°F (150°C). Line a large and rimmed baking sheet with parchment paper.
- Spread cashews, pecans, and pistachios on the baking sheet in a single layer. Bake them for 10 minutes, then remove them from the oven and set them aside.
- In a medium mixing bowl, add melted butter, pomegranate molasses, jaggery, sumac, cayenne pepper, and salt. Stir well to form a smooth paste.
- Add the roasted nuts and stir to coat evenly. Transfer the nuts back to the same baking sheet and spread them in a single, even layer.
- Bake the nuts for 10-15 minutes or until golden brown. Remove them from the oven and let them cool completely on the baking sheet.
- When you remove the nuts from the oven, the coating mixture will still look liquidy. However, upon cooling, it will harden and become glossy.
Storing Suggestions
- Store the Tangy and Spicy Nuts at room temperature in an airtight container for up to 10 days.
Notes
- Nuts: Make sure to use raw and unsalted nuts for the recipe.
- Roasting the Nuts: Do not skip toasting the nuts for 10 minutes before mixing them with the spices.
- Jaggery Powder: Jaggery enhances the flavor and gives the nuts a candied texture. However, you can add less jaggery if you prefer.
- Baking The Nuts: While baking the nuts after mixing with spices, keep an eye on the oven after 10 minutes to prevent them from burning. When you remove the nuts from the oven, the coating mixture will still be liquidy, but it will harden and become glossy upon cooling.
- Lining The Baking Sheet: Line the baking sheet with a silicone mat or parchment paper; otherwise, the coating mixture will stick to the pan.
Nutrition (Approximate Values)
Calories : 190kcalCarbohydrates : 8gProtein : 4gFat : 17gSaturated Fat : 3gPolyunsaturated Fat : 4gMonounsaturated Fat : 9gTrans Fat : 0.05gCholesterol : 3mgSodium : 118mgPotassium : 181mgFiber : 2gSugar : 3gVitamin A : 57IUVitamin C : 0.4mgCalcium : 19mgIron : 1mg
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