Taco-Spiced Mixed Nuts
From The Mexican Keto Cookbook by Torie Borrelli ($24.99, Ten Speed Press, 2019), Image Credit: © 2019 Eric Wolfinger
- 2⁄3 cup raw macadamia nuts
- 2⁄3 cup raw pecans
- 2⁄3 cup raw walnuts
- 2⁄3 cup raw pepitas (pumpkin seeds)
- 1 tsp chili powder
- 1⁄2 tsp turmeric powder
- 1⁄2 tsp ground cumin
- 1⁄2 tsp freshly ground black pepper
- 1 tsp kosher salt
- 1 Tbsp olive oil
- Preheat oven to 275°. Line a baking sheet with parchment paper. If desired, soak nuts.*
- Place macadamia nuts, pecans, walnuts, and pepitas in a single layer on baking sheet and roast for 25 to 30 minutes, mixing halfway through roasting time. You can also roast on the stovetop in a cast-iron skillet over low to medium heat. (This process usually takes 8 to 10 minutes on the stove, but watch closely so they do not burn.) You know they are done when you can smell the nuts and they become golden on the outside.
- Remove baking sheet from oven and place mixture in a bowl. Toss nuts with chili powder, turmeric, cumin, black pepper, salt, and oil to evenly coat.
- Allow nuts to cool before serving. Store them in an airtight glass container or glass jar. They will last for 1 month in the fridge or 1 week on your counter.
Per serving: 230 Calories, 5 g Protein, 5 g Carbohydrates, 3 g Fiber, 23 g Total fat (3 g sat), 81 mg Sodium, ★★ Magnesium, Phosphorus, ★ Vitamin B1 (thiamine), Iron, Zinc
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