Sticky apricots and pomegranate seeds hold onto a blend of warm spices; when you stir them into your favorite cereal or yogurt, they flavor the whole bowl.
Sunset FEBRUARY 2011
1. Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.
2. Toss pistachios with pomegranate seeds, apricots, allspice, nutmeg, cinnamon, and sugar until well coated.
*Available at some Trader Joe's stores.
Make ahead: Up to 3 days; 1 week if you add dried fruit just before eating.
Note: Nutritional analysis is per serving.
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