Cuisinart PSC-650 - Manual (Page 14)

Chili Spiced Nuts
tablespoon chili powder (mild,
medium or hot – to taste)
½ teaspoons ground cumin
½ teaspoons kosher salt
teaspoon oregano
½ teaspoon granulated or powdered
garlic
¼ teaspoon cayenne pepper
½ cups unsalted shelled whole
almonds
½ cups unsalted shelled cashews
½ cups unsalted shelled macadamia
nuts
½ cups unsalted shelled pecan halves
½ cups unsalted shelled pistachios
½ cups pepitas
tablespoons extra virgin olive oil
Makes 9 cups
Place the chili powder, cumin, salt, oregano, garlic powder, and cayenne in a small
bowl. Stir to combine; reserve.
Place the nuts in ceramic pot of the Cuisinart
® Slow Cooker. Add spice mixture;
stir. Drizzle with olive oil and stir to coat. Cover and press the on/off button to turn
the unit on. Set time to 0 minutes and press High. When unit switches to warm,
remove cover, reset time for hours and press Low. Stir mixture occasionally, about
every minutes. Transfer nuts to a baking sheet lined with paper towels to cool
before serving or storing. Store in an airtight container for up to weeks.
Nutritional information per serving (2 tablespoons):
Calories 114 (77% from fat) • carb. 4g • pro. 4g • fat 10g • sat. fat 1g
• chol. 0mg • sod. 31mg • calc. 18mg • fiber 1g
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