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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Trish Magwood uses Melitta Estate South American Roast to make this addictive treat. Serve with a cup of the same coffee. The StarPhoenix (Saskatoon) 2008 Ingredients:
1/2 cup (125 ml) maple syrup or honey |
2 tsp. (10 ml) salt |
1 tsp. (5 ml) black pepper |
1/4 tsp. (1 ml) ground allspice |
1/4 tsp. (1 ml) cayenne pepper |
1/2 tsp. (2 ml) chili powder |
1 tsp. (5 ml) medium-dark roast coffee, ground |
2 cups (500 ml) mixed nuts, unsalted (almonds, pecans, walnuts, hazelnuts, pepitas, etc.) |
2 tbsp. (25 ml) sugar |
Directions:
1. Heat oven to 350 F (180 C). Stir together honey or maple syrup, spices and coffee with the nuts, tossing to coat well.
2. Spread the coated nuts on a baking sheet lined with parchment paper and bake in the oven for 15 minutes.
3. After 15 minutes, sprinkle the sugar over the nuts and stir them. Return nuts to the oven for about five more minutes.
4. Remove from oven and let cool on baking tray. When nuts are cool, break them apart if needed and serve.
5. Makes 2 cups (500 ml).
6. Try playing around with the spicing in place of the allspice-cayenne. smoked paprika-ground coriander, as well as cardamom and cayenne.
7. To simplify further, you can simply use two parts chili powder to one part ground coffee.
8. These nuts can be made a week in advance; store in an airtight container at room temperature.
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