(nuts are a great, filling fatty snack that boost brain power)
Ingredients
2 1/2 cups of raw, unsalted pecans & walnuts. Or you can use one or the other.
I don’t suggest almonds because they can’t hold all the yumminess of the spices.
2 tsp. olive oil
1 tsp. chili powder
1/2 tsp. cumin
1 Tbs. lime juice
1 Tbs. chopped fresh rosemary (i say fresh because it is much easier to chop. The dried stuff flies all over when you’re chopping it.)
1/2 tsp. sea salt
Optional: You can sprinkle a little flaky “Finishing Salt, like Maldon) over all the nuts before baking. It adds another layer of flavor.
Instructions
- Preheat oven to 325 degrees.
- Line a cookie sheet with parchment paper
- In bowl, combine all ingredients except the nuts.
- Add nuts to the bowl and toss to get those spices in the cracks and crevices of the nuts. Pour coated nuts onto cookie sheet.
- Spread out as much as possible so the nuts aren’t in a big jumble.
- Cook for 10 minutes, stir and cook for 2 – 5 minutes more or until they are slightly roasted and smell yummy.
Roasted nuts can be stored in an airtight container for up to 2 weeks, but they won’t last that long!