Toasted spiced nuts for salads
About this Recipe
Cooking Time
5
Prep Time
5
Cuisine
- Mexican
Serves
6
cooking style
PROTEIN / DIET
I make up around 2-3 cups of this mixture at a time and keep stored in an air tight container. There is no fixed formula, just use the nuts you like best. They are so versatile, adding that little extra crunch and spicy savoury taste to so many dishes, especially salads.
Here are few of the ways I have used these spicy nuts and seeds.
Ingredients
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Method
- Heat a large frying pan to a moderate heat. Add all the spices and lightly toast for 2 min. Add the dried pomegranate seeds first. They are slightly sticky and the dry spices will coat them and prevent them sticking to the other seeds.
Add the remaining ingredients, stirring often and making sure not to burn the spices or seeds. This should only take a few minutes. Remove the seeds and spices from the pan and allow to cool before placing in an airtight container. They should last several weeks. If they do appear to go stale then simply lightly toast again before serving.
Notes
- Alternative cooking methods
- Substitutes
- Links to paired recipe ideas
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