This simple roasted nut recipe combines earthy turmeric, aromatic gingery Ras el Hanout, piney rosemary, and sweet maple syrup. The mix of spices and aromatics pair perfectly with the rich nuttiness of the almonds and hazelnuts. That said, you can easily customize the nuts or flavors to your liking. If you like it sweeter add more maple, if you like it simpler omit any of the ingredients you don’t enjoy.

This addictive snack mix lasts 7-10 days in an airtight container and makes a great gift.

Sweet and Spice Roasted Nuts with Turmeric, Ras el Hanout and Rosemary

Ingredients:

3 cups raw almonds (or sub cashews, pecans or walnuts)
1 cup raw hazelnuts
1 cup raw pepitas
3 sprigs rosemary, removed from stems
1/3 cup oil (e.g. avocado or sunflower)
1 Tablespoon turmeric
2 teaspoons kosher salt
1 teaspoon Ras el Hanout spice mix
2-3 Tablespoons maple syrup

Directions:

Preheat the oven to 325°F. Line a baking sheet with a silicone mat or parchment paper.

In a large bowl, combine the almonds, hazelnuts, pepitas, and rosemary. Add the oil and toss everything together.

Add the turmeric, salt, and Ras el Hanout to the coated nut mixture. Toss until everything is combined. Transfer to your lined baking sheet in an even layer. Roast for 10 minutes, remove and drizzle with maple syrup. Mix everything so that the maple syrup evenly coats the nuts.

Roast the nut mixture for another 10 minutes. Allow to fully cool on the sheet pan, then transfer to an airtight container.

Appetizers and desserts are the best parts of every meal? Right?

I remember hearing Rayanne's mom saying so on My So Called Life, and it always stuck

Let's throw "snacks" into the apps/desserts/best-things-to-eat category. I'm always attracted to foods that are crunchy, spicy, or smoky. I also prefer those things to be homemade, and not totally unhealthy. This is a quick, easy, protein-rich snack. It's best to eat these guys soon after you make them. They lose their crunchiness after a few hours. I like smoky flavors like cumin and smoked paprika, but you can try any spice combo you think you would like.

This recipe makes a small batch, but you could easily double it and adjust the spices accordingly.

Roasted Spiced Chickpeas

Serves 2-3 as a snack

1 15-oz. can chickpeas, rinsed, drained and patted dry

2 tablespoons olive oil or grapeseed oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon coriander

1/8 teaspoon chipotle powder (or chili powder could be good, too)

pinch of salt (optional, doesn't really need it as the chickpeas are seasoned in the can)

Preheat the oven to 400°F, with a rack placed in the center of the oven. Line a sheet pan with parchment paper or foil.

Rinse and drain your chickpeas. Lay them out on a towel, or paper towels, and pat them dry.

In a bowl, add your dried chickpeas, olive oil, and spices. Toss the chickpeas in the oils and spices so that each one is well coated with the mixture.

Transfer the chickpeas to your lined baking sheet and place in the oven for 25-40 minutes (it depends on the chickpeas and your oven), until they are crunchy and browned. Keep an eye on these guys, they can go from crunchy to burnt pretty quickly.

Serve and eat!