Nuts for Peter

I guess I lied and have been gone from the blog for a month now. I have a pretty darn good excuse though. We've finally moved!!! While I'm not ready to share the whole messy process I thought I would share this recipe.

I had a batch of really addictive spiced nuts at Candace's last Christmas and really wanted the recipe. Then I started looking around for recipes online but didn't love the combos other people made so this is a recipe that I came up with that combines ingredients and portions I found in different recipes, suited to my love of savory-ness. I've made it twice now and have tweaked it to my taste. My colleague Peter has asked for this recipe so it's for him but I thought other people might want to try it as well. It's super easy and takes all of 5 minutes to prep and 15 minutes in the oven. Enjoy!

Spicy Nuts

5 cups of raw nuts (I prefer almonds, cashews, pecans, and walnuts)
1/4 cup of extra virgin olive oil
1 tbsp of cayenne powder (you can obviously adjust this to your taste but I like the heat!)
1 tbsp of dried rosemary (I imagine fresh works just as well)
1 tbsp of cumin
1 tsp of sea salt
1/2 tbsp of brown sugar

Heat oven to 350 degrees. Line cookie sheet with foil.

Mix nuts in a mixing bowl, coat with olive oil. Add spices while tossing nuts to coat evenly. Be aware that pecans and walnuts have lots of crevices and will be spicier and saltier than other nuts. You can taste as you go along if you think less or more of a spice might suit your taste more. Spread nuts on cookie sheet. Bake for 15 minutes or until more or less dried looking, but not burnt. Turn nuts on cookie sheet every 4 or 5 minutes to ensure even roasting. Let cool on baking sheet, store in an air tight container.