Spiced Pine Nuts, Pecans, and Pumpkin Seeds

We blog about this recipe here.

Spiced Pine Nuts, Pecans, and Pumpkin Seeds

This is a teeny tweak on the recipe from the Picnics cookbook by Sara Deseran. Serve it alongside cheese as an appetizer or just to nibble on during the day when hunger pangs strike – and you’re looking for healthy snacks.  Good to get away from those sugary nut recipes.

  • 2 T butter
  • 1 tsp Diamond kosher salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne (or less if you don’t like spicy)
  • 1 c pecan halves – about 4 oz
  • 3/4 c pine nuts – about 4 oz
  • 3/4 c pumpkins seeds

Preheat the oven to 350 degrees.  Melt the butter in a small saute pan and stir in the salt, cumin, and cayenne – or stir them all together and microwave for about 1 minute.

Combine the pecans, pine nuts, and pumpkin seeds in a medium bowl and toss the butter and spice mixture with the nuts.  Spread the nuts on a baking sheet in a single layer, and roast for 10 minutes.  Remove to a plate to cool.  Keep stored in a well-sealed container and they should last for about 5 days (unless you eat them all).

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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