Servings: 4 cups 1x
Ingredients
- 9 oz. Back to Nature Cashew Almond Pistachio mix (about 2 cups)
- 9 oz. Back to Nature Jumbo Cashews (about 2 cups)
- 1 ½ Tbsp. avocado oil (such as Primal Kitchen)
- 1 ½ tsp. chili powder
- ½ tsp. ground cumin
- Juice of ½ lime
- 1 Tbsp. chopped fresh rosemary
Instructions
- Preheat oven to 325℉.
- Line a large rimmed baking sheet with parchment paper. Pour nuts onto the baking sheet.
- In a small bowl combine oil, chili powder, cumin, lime juice, and rosemary. Pour over nuts and mix until nuts are evenly coated with spice mixture.
- Roast at 325℉ for 12-15 minutes, stirring every 5 minutes to avoid burning.
- Remove pan to a cooling rack on the counter and allow nuts to cool, stirring occasionally, until completely cooled.
Notes
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Nutrition Information
- Serving Size: 1/4 cup
- Calories: 158
- Fat: 13g
- Sodium: 88mg
- Carbohydrate: 8g
- (Fiber: 1g
- Sugar: 2g)
- Protein: 4g