• 1 cup walnuts
  • 1 cup pecans
  • 1/2 cup unroasted peanuts
  • 2 1/2 tablespoons peanut oil
  • 2 teaspoons dried rosemary
  • 1 tablespoon vegan sugar (or granulated sugar)
  • 2 teaspoons ground cumin
  • 2 teaspoons mild chili powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper (optional)
  • 1 Preheat oven to 300 degrees F.
  • 2 Place nuts in a mixing bowl.
  • 3 Heat the oil in a small skillet with the rosemary until it becomes aromatic, then pour over nuts, and stir to coat evenly.
  • 4 Blend the sugar, cumin, chili powder, salt, black pepper, and red pepper together in a small dish and sprinkle over the nuts, and toss to coat well.
  • 5 Spread the nuts on a non-stick baking sheet and bake in the preheated oven for 15-20 minutes, or until the nuts are toasted, stirring nuts once during the cooking time.
  • 6 Allow to cool, then store in an airtight container.