Pepper Popped and Roasted Nuts

Its not often that I am prompted write a blog entry and can grab a glamorous picture from Facebook, attach the recipe to it and post it in about 5 minutes...

But HALLELUJAH, this is the day. Brenda took the photo and here I am sharing the recipe. Easy peasy, you can double or triple these nuts to keep for the week, or freeze for a couple of months. (They don't last that long in my house:)

No butter, no sugar, but tons of taste from all the warm wintry spices. Pair them with a glass of sparkly wine and you have a perfect holiday appetizer. And make sure to invite me over!

Pepper Popped and Roasted Nuts

4 Cups of Your Choice Nuts

Olive Oil Spray

½  Tsp Cinnamon

¼ Tsp Freshly Grated Nutmeg

¼ Tsp Ground Coriander

¼ Tsp Allspice

¼ Tsp Cayenne Pepper

¼ Tsp Red Pepper Flakes

1 Tsp Sea Salt

Roast the nuts on a sheet pan at 400F, checking on doneness starting at 7 minutes. When lightly browned and fragrant, remove from the oven and spray with olive oil and toss with the spices. Allow to cool before serving.