Spiced Nuts and Seeds

Congratulations! You made it to Friday! This Fine Art Friday I’m sharing a little recipe for a quick and easy party snack. My spiced nuts and seeds pair well with an ice cold beer, or any cocktail of your choosing, which is just what I’m craving at the end of a long week. Flavored with curry powder, cumin, mustard seed, and a little bit of fish sauce- this savory, salty combo is so irresistibly good that you won’t be able to put it down. You can use any nuts and seeds you have on hand, and can be made in under 30 minutes.

I thought I’d do something a little different when making the artwork to go with this recipe, and I gave myself a time constraint to see what I could make in the same amount of time it takes to make these nuts. Gotta spice things up every now and then! (Bad pun TOTALLY intended)

Spiced Nuts and Seeds

Ingredients:

1/2 C raw almonds

1/2 C raw cashews

1/2 C raw pecans

1/2 C Big Red Walnuts

1/2 C raw sunflower seeds

1/2 Tbsp cumin seed

1/2 Tbsp brown mustard seed

1/2 tsp aleppo pepper

1/2 tsp curry powder

1/2 tsp cumin powder

1 tsp kosher salt

1 Tbsp fish sauce (I like Red Boat)

3 Tbsp avocado oil

Preheat oven to 325 degrees. On a large baking sheet, combine all of the ingredients, and mix up with your hands until all the nuts and seeds are coated with the spices and oil. Bake for 15-20 minutes, stirring occasionally, until the nuts are golden brown. Let cool completely and store in an airtight container.