Cumin-Spiced Nuts And Seeds

 

Cumin-Spiced Nuts and Seeds

When you toast these nuts, they fill the kitchen with a rich toasty aroma. The maple syrup helps the spice mixture adhere to the nuts and adds a crispy sweetness to the finished product.

• Ingredients:
• 2 tablespoons peanut oil 
• 12 thinly sliced garlic cloves 
• 2 1/2 cups raw pumpkin seeds 
• 1 1/2 cups pecan halves 
• 1 1/2 cups sunflower seeds 
• 1 cup almonds 
• 1 cup walnuts 
• 2 cups cashews 
• 1/2 cup maple syrup 
• 2 teaspoons Maldon salt 
• 2 teaspoons cayenne pepper 
• 1 teaspoon cumin 
• 2 teaspoons smoked paprika 
1/2 teaspoon allspice

Directions:
Preheat oven to 350. Line two baking sheets with parchment paper.

In a large skillet over medium-low heat, warm the oil. Add the garlic cloves and sauté until they begin to brown, 3 to 4 mintues. Remove from heat and stir in the nuts and seeds, coating them well with oil. Stir together the maple syrup and spices in a large bowl. Add the nuts, garlic, and seeds to the bowl, stirring to make sure each is coated well.Transfer the nuts and seeds to the two prepared baking sheets, spreading them evenly in a single layer.

Bake for 10 minutes, then remove from oven and stir. Bake 10 to 15 more minutes. Nuts will look brown and smell fragrant when done, and will crisp as they cool.

Transfer to cool baking sheets to speed the cooling process. Taste before serving in a bowl, and sprinkle with more salt, if desired.  Store in a cool dry place covered to keep crisp for several days. 

Yield 9 cups.