Softly Spiced Nuts

This recipe is festive and makes a perfect party nibbler. These nuts are lightly flavored, rather than too heavily seasoned.

2 cups mixed unsalted raw nuts (e.g., almonds, pecans, walnuts, and cashews)
1 1/2 tablespoons unrefined {sugar}
1/4 teaspoon sea salt
3/4 teaspoon cinnamon
1/8 scant teaspoon ground {cardamom} (optional)
1/8 teaspoon freshly ground {nutmeg}
1/16 teaspoon ground {allspice} (optional) or 1/16 teaspoon {cloves} (optional)
1/8 teaspoon mild {chili powder} (optional)
2 teaspoons tamari
1/2 teaspoon Worcestershire sauce
1 teaspoon canola oil
Preheat oven to 300°F (150°C) (see note).

In a bowl, combine nuts, sugar, salt, cinnamon, cardamom, nutmeg, allspice or cloves, and chili powder and stir to combine well. Stir in tamari, Worcestershire sauce, and oil and toss for 1–2 minutes to thoroughly coat nuts with spices.

Line a baking sheet with parchment paper. Transfer nuts to baking sheet, spreading out evenly (use a spatula to scrape all seasonings from the bowl). Bake for 15–17 minutes, tossing once or twice. Remove before spices and nuts become too toasted, otherwise they will taste bitter. Watch carefully toward the end of baking to ensure nuts do not overcook or burn. Remove from oven. Lift parchment paper with nuts and transfer to a cooling rack to cool completely. Store in an airtight container and refrigerate until ready to serve.

Chili powder is optional in this recipe, but if you want extra heat in these spiced nuts, add 1–2 additional pinches chili powder or cayenne pepper to spice mixture.

For a wheat-free option, substitute vegan Worcestershire sauce with additional tamari to make this recipe wheat-free.

Note: If you know that your oven’s temperature is higher than its setting, then set temperature lower, perhaps to 275°F (135°C), to prevent overcooking nuts and burning seasonings. Bake at that temperature for 18–20 minutes.

Ease of Preparation: Easy

Preparation Time: 5-10 min

Cook Time: 15-20 min

Servings: 4 to 6 servings

Recipe By: Dreena Burton

From:  Eat, Drink & Be Vegan
Used with permission of Dreena Burton