These little bits were a huge hit last night for their unveiling at a friend’s get-together. Everyone wanted the recipe and they couldn’t believe they weren’t loaded with calories. And if you are short on time, these took less than 20 minutes, including prep!
Enjoy, but be sure to share!
Ingredients:
1 1/2 cups walnuts, shelled
1 1/2 cups pecan halves
2 T extra virgin olive oil
3 T Agave Nectar
2 tsp Worcestershire sauce
½ tsp cayenne pepper
½ tsp paprika
½ tsp chili powder
½ tsp cinnamon
½ tsp kosher or sea salt
Preheat oven to 350 degrees.
Spread the walnuts and pecans on a large baking sheet and roast about 12 minutes, until fragrant. Be careful not to burn.
Combine olive oil, agave and Worcestershire sauce in a small bowl, mixing to combine.
In a separate bowl, combine the rest of the ingredients, except salt.
Remove the walnuts and pecans from the oven and transfer to a large bowl. Drizzle the oil/agave/Worcestershire sauce over the nuts and toss to coat completely. Don't be alarmed, they sizzle! Sprinkle on the dry ingredients and toss to be sure that all of the walnuts and pecans get equal attention.
Return the nuts to the baking sheet, spreading them out, and roast for another 2-3 minutes.
Remove from the oven and sprinkle with the salt; cool before serving.
IF…and I use this word lightly…you have any left, throw them on your next salad! Delish!
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