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It’s quite likely that you’ve savoried both sweet and fiery roasted nuts before. Some are crafted with a blend of cinnamon and sugar, while others are seasoned with cayenne pepper and garlic. We’ve retained the delightful sweet-and-spicy flavor that you cherish, elevating it with the inclusion of Kalamata olives. We’ll guide you through the process of drying the olives and then combine them with freshly roasted nuts and a straightforward spice mixture.
Ingredients:
– 2/3 cup quartered pitted Kalamata olives
– 3 tablespoons honey
– 1 pound mixed raw nuts (approximately 4 cups in total)
– 2 tablespoons sugar
– 2 teaspoons paprika
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon cayenne pepper
Preheat your oven to 350°F. Cover a large, shallow baking dish with parchment paper. Also, line another tray or baking pan with parchment paper.
Place two layers of paper towels on a microwave-safe plate. Spread the olive pieces out in an even layer on the plate. Microwave, stirring every 30 seconds, until the olives seem dry, for 3 to 3 1/2 minutes. Allow to cool at room temperature for about 10 minutes; the olives will crisp as they cool.
In the meantime, in a large bowl, mix honey, oil, and 1/4 teaspoon of the salt. Add the nuts and stir to ensure they are evenly coated. Transfer the nuts to the prepared baking dish. Roast for 5 minutes. Take out of the oven, stir well, and then put back in to continue roasting, stirring once more, until the nuts turn a golden brown, an additional 8 to 10 minutes.
While the nuts are roasting, in a small bowl, mix sugar, paprika, cinnamon, cayenne, and the remaining 3/4 teaspoon of salt.
Remove the nuts from the oven and quickly transfer them to the lined tray, leaving any excess honey or oil behind. Sprinkle the nuts with the dried olives and the spice blend, tossing to make sure everything is well coated. Spread the mixture out in a single layer and let it cool completely.
*The Percent Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. A daily intake of 2,000 calories is used for general nutritional guidance.
