1 cup(250 mL) walnut halves
1 cup(250 mL) natural almonds
1 cup(250 mL) raw cashews
1 cup (250 mL) shelled pistachio (I couldn’t find these, so I substituted macadamias)
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) Dijon mustard
2 tbsp (30 mL) packed brown sugar
1 tbsp (15 mL) dry mustard
1-1/2 tsp (7 mL) ground coriander
1 tsp (5 mL) salt
1/2 tsp (2 mL) cayenne pepper
1/4 tsp (1 mL) pepper
In a bowl, stir together walnuts, almonds, cashews, pistachios, oil and Dijon mustard until coated. Combine brown sugar, dry mustard, coriander, salt, cayenne and pepper; toss with nuts to coat.
Bake on parchment paper-lined baking sheet in 300°F oven, stirring once, until fragrant and lightly toasted, about 20-30 minutes. Can be stored in airtight container for up to 1 week.
I just made these for the weekend, and we can’t stop eating them! The flavour isn’t overbearing, the spicy touch is perfect, and the sugar perfectly ties it all together. I’m very happy with how these turned out.
Source: Canadian Living
TRIED AND TESTED: Corlea Smit
