Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pack this sweet-spicy gift in a glass apothecary jar or other attractive airtight container. Serve as a snack, or toss them in your favorite salad. Spreading the nuts on a baking sheet before they're completely cooled prevents them from clumping.

Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
16 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine salt, curry powder, and ground red pepper.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pecans, walnuts, and honey. Cook 4 minutes or until nuts are toasted, stirring constantly. Sprinkle nuts evenly with spice mixture, tossing well to coat.

  • Spread nut mixture onto a baking sheet coated with cooking spray. Cool completely. Store in an airtight container.

Nutrition Facts

96 calories; calories from fat 83%; fat 8.9g; saturated fat 0.8g; mono fat 3.3g; poly fat 4.4g; protein 1.6g; carbohydrates 4g; fiber 1.1g; iron 0.4mg; sodium 146mg; calcium 11mg.
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