George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Feeling snacky? These spiced nuts from Chef Ema Costantini are a quick and easy treat to make at home. And they make a great homemade gift for friends and family.
They smell delicious in the oven and taste even better!
INGREDIENTS:
- 4 cups/450g assorted nuts (i.e. pecans, walnuts, hazelnuts, almonds; seeds work too)
- 2 Tbs butter, melted or olive oil
- 2 Tbs maple syrup
- 2 Tbs sugar
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp mace or nutmeg
- Pinch of cayenne (optional)
- 1/4 tsp sea salt
METHOD
1. Heat the oven to 325F/165C with a rack in the centre. Line a large baking sheet with parchment paper.
2. In a large warmed bowl mix all ingredients together until the nuts are evenly coated.
3. Spread in one layer on the prepared baking sheet and bake until golden brown for 20-25 minutes, stirring every 5-10 minutes.
4. Let cool on the tray, pack into washed and dried jars.
Will keep for 2-3 weeks at room temperature.
Notes: To remove skin from hazelnuts toast in a 325/165 -350/180 oven for 10 minutes. Cool and rub the skin off with your hands.