Ingredients:
Preparation :
Preheat oven to 325° F. Line large rimmed baking sheet with parchment paper.
Bring water to boil in large saucepan. Pour nuts into boiling water. Boil for 1 minute; strain. Pour nuts into large bowl. Add sugar and oil; stir to coat. Add sea salt, chili powder, curry powder, coriander, cumin, garlic salt, allspice, cinnamon and pepper; toss to coat. Spread nuts onto prepared baking sheet in single layer.
Bake, stirring occasionally, for 30 to 35 minutes or until nuts are lightly browned and crisp. Cool completely.
Pour cooled nuts into large bowl. Add Raisinets and pretzels; mix well. Store in airtight container at room temperature for up to 2 weeks.
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| Spicy Raisinets Party Mix |
- 4 cups water
- 1 pound pecan halves or walnuts
- 1/2 teaspoon curry powder1/2 cup granulated sugar
- 1/2 teaspoon garlic salt
- 2 tablespoons plus 1 1/2 teaspoons canola oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1 package (11 ounces) Dark or Milk Chocolate-Covered Raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups pretzel twists
Preparation :
Preheat oven to 325° F. Line large rimmed baking sheet with parchment paper.
Bring water to boil in large saucepan. Pour nuts into boiling water. Boil for 1 minute; strain. Pour nuts into large bowl. Add sugar and oil; stir to coat. Add sea salt, chili powder, curry powder, coriander, cumin, garlic salt, allspice, cinnamon and pepper; toss to coat. Spread nuts onto prepared baking sheet in single layer.
Bake, stirring occasionally, for 30 to 35 minutes or until nuts are lightly browned and crisp. Cool completely.
Pour cooled nuts into large bowl. Add Raisinets and pretzels; mix well. Store in airtight container at room temperature for up to 2 weeks.
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