Spicy Pistachio Nut Seed Mix Food

EASY DUKKAH

Steps:

• In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
• Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
• Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don't overdo it!).
• Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.

SESAME-PISTACHIO SNACK MIX

Steps:

• Preheat the oven to 325˚ and line a rimmed baking sheet with parchment paper. Whisk the egg white in a large bowl until frothy, then whisk in the sugar, thyme, chili powder, 1 1/4 teaspoons salt and a few grinds of pepper. Add the pepitas, pistachios and sesame seeds; toss to coat.
• Spread the mixture in an even layer on the prepared baking sheet and bake, tossing halfway through, until crisp and dry, about 20 minutes. Remove from the oven, add the wasabi peas to the warm snack mixture and toss. Let cool.

SPICY PISTACHIO, NUT & SEED MIX

Steps:

• Preheat oven to 325°F (160°C). Coat a 15x10x1-inch baking sheet with cooking spray.
• In a large bowl, combine pecans, pine nuts, pumpkin seeds, pistachios and oil.
• Mix in sugar, 3/4 teaspoon of ground cayenne pepper and salt; make sure all nuts are covered.
• Spoon nuts evenly across pan and place in oven. Bake about 15 to 20 minutes or until nuts are brown, shake pan frequently.
• Remove from oven and cool. Store in airtight container.

SPICY SEED MIX

Steps:

• Preheat the oven to 160C/ 140 fan/ Gas mark 3.
• Mix all the ingredients together in a bowl and spread onto a baking sheet. Cook for 15 - 20 mins until dry and golden. Stir once during cooking. Allow to cool and store in a sealed container for up to 3 weeks.