Ingredients

The following ingredients have 5 Servings
  • 5 cups mixed raw nuts (I used walnuts, peanuts, pistachios, pecans, macadamias, cashews, hazelnuts and almonds)
  • 3 Tbsp virgin coconut oil
  • 1 Tbsp brown sugar
  • juice of 1/2 lemon
  • 1 Tbsp ground dried red peppers
  • 1 Tbsp ground allspice
  • 1 1/2 tsp smoked sea salt
  • zest of 1 lemon
  • 1 tsp fresh thyme leaves
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1/2 tsp garlic powder

Instruction

  • Put the nuts in a large skillet and roast them for about 15 minutes over medium heat. Stir them often, and shake the pan gently. After about 10 minutes you should start to see a hint of color on the nuts. You will hear the crackle of skins crisping, and begin to smell the aroma. Continue roasting for another 5 minutes, being extra careful not to let them burn. Don't walk away, nuts can burn in an instant.
  • Gently transfer the nuts onto a baking sheet.
  • In the same pan, add the oil, sugar and lemon juice. Heat until sizzling, and all the sugar is dissolved.
  • Add the nuts and the rest of the spices back into the pan and continue to roast for a few more minutes, stirring to combine everything. When the nuts have absorbed all the liquids, transfer them to a parchment lined baking sheet and spread them out to cool.
  • After they have cooled you can store them in an airtight container.
  • Just before serving, heat the nuts on a dry baking sheet at 300F for about 5 minutes. Serve warm.