Ingredients
- Pure olive oil for parchment paper, or coconut oil, or palm oil
- 1/4 cup dark brown sugar, or cane sugar, or Maple sugar, or light brown sugar
- 1/4 cup light brown sugar, or cane sugar, or dark brown sugar, or Palm crystals
- 1 teaspoon coarse sea salt
- 1 teaspoon ground coriander
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon chili powder, or paprika
- 2 cups raw nuts or seeds of choice
- 1 tablespoon water
Method
- Place baking rack in first position; preheat oven to 350°F; cover baking sheet with parchment paper; coat lightly with oil; set aside.
- In airtight container, combine dark brown sugar, light brown sugar, sea salt, ground coriander, mustard powder, ground cinnamon, and chili powder; place on lid; shake vigorously to combine; set aside.
- Rinse nuts under cold water; drain; add to spice mix; add water; place on lid; shake vigorously to coat nuts.
- Spread nuts in a single layer over prepared baking sheet.
- Place baking sheet in preheated 350°F oven; bake in three 10-minute increments; stirring every 10 minutes.
- Immediately transfer to foil sheet lightly coated with pure olive oil; cool 10 – 15 minutes, or until coating is crisp; break up any large masses.
Serve immediately, or store in airtight container up to 1 month. Servings: 2 cups. Preheat: 350°F. Prep Time: 10 minutes. Cooking Time: 30 minutes.
Variation - Other Nuts and Seeds to Use
Ingredients
- Almond
- Brazil nuts, skinless
- Cashew
- Macadamia nut
- Pecan
- Pepitas
- Pistachio nut
- Sunflower seeds
- Walnut