Directions:
- In a spice grinder or with a mortar and pestle, combine peppercorns and allspice; grind until mixture becomes a fine powder. Add cinnamon and nutmeg; grind until blended. Store in an airtight container for up to 6 months.
- For spiced nuts, in a 2-qt. microwave-safe dish, microwave honey for 30-45 seconds or until bubbly. Stir in nuts. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 10 minutes, stirring once. Cool for 5 minutes.
- In a small bowl, combine sugar and 1 tablespoon Baharat spice mix. Sprinkle over nuts and toss to coat. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.7 Kcal (1334 kJ) | ||
| Calories from fat | 223 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.78g | 38% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 0% | |
| Sodium | 183.32mg | 8% | |
| Potassium | 335.82mg | 7% | |
| Total Carbs | 20.74g | 7% | |
| Sugars | 10.6g | 42% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 7.86g | 16% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.9mg | 11% | |
| Calcium | 41.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 542.27 Kcal (2270 kJ) | ||
| Calories from fat | 379.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.16g | 38% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 0% | |
| Sodium | 311.93mg | 8% | |
| Potassium | 571.4mg | 7% | |
| Total Carbs | 35.29g | 7% | |
| Sugars | 18.03g | 42% | |
| Dietary Fiber | 7.6g | 18% | |
| Protein | 13.37g | 16% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 3.3mg | 11% | |
| Calcium | 71.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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