Roasted Nuts and Seeds

Roasted Mixed Nuts and Seeds

Ingredients

2 ½ cups mixed unsalted raw nuts and seeds, for example:

      sunflower seeds, pumpkin seeds, almonds, hazelnuts, cashews, etc.

2 TBS butter

Mix of spices, examples might be:

      2 TBS fresh rosemary – finely chopped

      1 tsp cumin

      1 tsp curry powder

      1/8 – 1 tsp hot chili pepper powder: cayenne, chipotle, ancho, etc.

      ½ tsp allspice

      1 tsp salt (optional)

1 ½ tsp maple syrup (not artificial maple flavored syrup)

1 TBS brown sugar (optional)

Instructions

1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper.
2. Measure nuts and seed and toss together in a bowl. Set aside.
3. In a large sauté or fry pan, gently melt butter over very low heat. 
4. Add spices to butter.  Mix and heat until fragrant, about 1 minute or less.
5. Remove from heat and stir in maple syrup.
6. Add the nuts to the sauté pan. Stir and toss to completely coat. Sprinkle brown sugar over nuts and toss lightly for added sweetness.
7. Transfer the seasoned nuts to the prepared baking sheet. Spread out in a single layer.
8. Bake until nuts are toasted and light golden in color, about 10-15 minutes. Turn the pan or put on different shelf part way through cooking to insure even heating.
9. Allow the nuts to cool on the pan until firm & crunchy (not soft) and cool to touch.
10. If not for immediate eating, store in a lidded container in the refrigerator or freezer.

Notes.  I cook several batches at a time with each batch having a slightly different blend of spices and sweetness.  Then I mix them all together before serving.