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Whenever I make a batch of these nuts, they get gobbled up instantly. I love watching people's expressions of surprise and delight when they eat them for the first time because the mix is so scrumptious, but no one can ever pinpoint what they are spiced with. The flavorings are a unique combination of aromatic curry powder and rosemary, with a hint of maple sweetness and a kick of cayenne heat. It is one of those flavor combinations you just can't stop thinking about long after you have eaten the last bite.
Serves 6
Makes 2 Cups;
Serving Size- 1/3 Cup


• 1/2 cup raw pecans
• 1/2 cup raw almonds
• 1/3 cup shelled raw pistachios
• 1/3 cup raw cashews
• 1/3 cup shelled raw pumpkin seeds
• 1 tablespoon pure maple syrup
• 1/2 teaspoon curry powder
• 1/8 teaspoon cayenne pepper, or more to taste
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• Cooking spray

Preheat the oven to 325°F. Combine the nuts and seeds in a medium bowl. Add the maple syrup, spices,
rosemary, and salt and toss to combine.

Coat a baking sheet with cooking spray, then transfer the coated nuts to the sheet and spread evenly in a single layer. Bake, stirring once, until the nuts are fragrant and lightly toasted, 15 to 20 minutes. Remove from the oven and let cool. The nuts will keep in an airtight container in the refrigerator for up to 2 weeks.

Per Serving:
Calories: 275; Total Fat: 23g (Mono 8.5g, Poly 4.5g, Sat 2g); Protein: 8g; Carb: 12g; Fiber: 3.5g; Chol 0mg; Sodium; 100mg
EXCELLENT SOURCE OF: Copper, Magnesium, Manganese, Phosphorus
GOOD SOURCE OF: Fiber, Iron, Riboflavin, Thiamin, Vitamin B6, Vitamin K, Zinc



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