Sephardic Spiced Nuts
Recipe from Hagafen Cellars, first shared on Web Winery in 2000. Open
Hagafen Cellars today: hagafen.com · Original page: Wayback Machine copy
Mixed nuts roasted with sunflower oil and a warm Sephardic spice blend of cinnamon, ginger, cloves, bay, nutmeg, pepper and cardamom.
- CourseAppetizer
- YieldMakes about 4 cups
- Oven325°F
Ingredients
Spice mix
Nuts
Method
- Mix the spices in a small jar. Keep what you don't use covered in the refrigerator.
- Heat the oven to 325°F. Spread the nuts in a single layer in a large shallow pan with sides.
- Mix the oil with the spice mix, pour it over the nuts and stir well with a wooden spoon.
- Roast for 15 to 20 minutes, stirring often, and check that they don't get too dark.
- Spread the nuts on paper towels and sprinkle lightly with salt. Store in a glass jar.
Pair with
The winery didn't suggest a wine.
More from Hagafen
- Pasta
California Indian Summer Pasta
Recipe from Hagafen Cellars, first shared on Web Winery in 1999.
- Main course
Chicken Breasts with Prune Stuffing
Recipe from Hagafen Cellars, first shared on Web Winery in 1999. From a published cookbook; the page names the book.
- Appetizer
Gravlax
Recipe from Hagafen Cellars, first shared on Web Winery in 2000.
More appetizers
- Appetizer
Ceviche with Bay Scallops
Recipe from Bargetto Winery, first shared on Web Winery in 2003.
- Appetizer
Chiles en Frio Rellenos de Camaron
Recipe from Harmony Cellars, first shared on Web Winery in 1999. From a published cookbook; the page names the book.
- Appetizer
Goat Cheese and Green Onion Flans
Recipe from Bargetto Winery, first shared on Web Winery in 2001. The full recipe is on bargetto.com.