Get your ingredients together to make this great Fall snack. Vanilla Cardamom Roasted Almonds and Pecans.
Cardamom is grown primarily in India, Guatemala, and Sri Lanka. It is the third most expensive spice by weight, in the world, after vanilla and saffron. I buy it in small amounts from the bulk section, so that I use it up and it is always fresh.
- 1 C. Almonds, raw
- 1 C. Pecans, raw
- 1 T. Maple syrup
- ¾ t. Cardamom, powder
- ½ t. Vanilla powder
- ¼-1/2 t. Sea salt
- Toss nuts with the maple syrup.
- Sprinkle cardamom, vanilla, and salt and mix until nuts are evenly coated.
- Place on a parchment lined baking pan.
- Roast at 350 degrees F for 12-15 minutes. Begin checking at 12 minutes because once they are done they can burn quickly. They will still be chewy when you take them out but become wonderfully crunchy as they cool.
- Cool completely before storing in an airtight container.
Spread the maple and spice coated nuts on the parchment lined baking sheet.
They should be evenly coated with the mixture.
Bake them for about 12 minutes at 350 degrees F. They will still be chewy and slightly browned on the edges.
A close up, to show the light mapley, spicy goodness.
An added bonus of this recipe is your house will smell amazing!