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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 5 |
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This came from Obesity Help. It's a Rachael Ray recipe. I have not tried this, just posting for safe keeping. Ingredients:
1 cup whole blanched almond |
1 cup hazelnuts |
2 tablespoons butter |
1 tablespoon hot sauce, eyeball it |
1 tablespoon grill seasoning (recommended -- montreal steak seasoning by mccormick) |
1 1/2 teaspoons ground cumin |
2 cups smoked almonds (recommended -- diamond smokehouse almonds) |
1 teaspoon poppy seed |
1 tablespoon sesame seeds |
Directions:
1. Preheat oven to 400 degrees F.
2. Place blanched almonds and hazelnuts on a cookie sheet and roast 7 to 8 minutes; your nose will know when they're done.
3. Melt butter in small skillet with hot sauce, grill seasoning, and cumin. Remove from heat.
4. Remove toasted nuts from oven and drizzle with butter and spices. Add smoked nuts and seeds to the cookie sheet and toss to combine. Transfer nuts to a serving dish. Serve warm.
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