So easy! And a great way to grab some protein. You can sub in pecans if you’d like — I’m just not a big fan. These are for an artist reception at the Northern Colorado Writers Association that is tonight. I’m also bringing my favorite hummus. The artist happens to be my mother-in-law, watercolorist-extraordinaire.
Get GirlA's recipe after the break!
4 Tbs. Earth Balance margarine, melted
1 Tbs. garlic salt
1/2 tsp. cayenne, or more for taste
1 cup raw, unsalted cashews
1 cup raw, unsalted walnuts
1 cup raw, unsalted almonds
1/2 Cup sunflower seeds
Preheat oven to 300 and line a baking sheet with foil. In a medium bowl, combine the nuts, garlic salt, and cayenne. Add the margarine and thoroughly combine. Layer onto the lined baking sheet and bake for about a half an hour. Stir and flip over the nuts. I know, that’s not easy, but you’ll be able to tell which side is which since the cooked side will be dry-looking. Bake another 20-30 minutes. Let cool, then transfer to an air tight container if not eating right away. Enjoy!
- Snacks, Nuts
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