Surprise your guest with this cocktail nut mix that's boldly seasoned with peri-peri sauce and toasted fennel seed. Use hot peri-peri sauce if you prefer some heat. Photo credit: Maria Lichty from Two Peas and Their Pod.
Preheat oven to 250°F. Heat small skillet on medium heat. Add fennel seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small clean coffee grinder, rolling pin or a mortar and pestle. Mix ground fennel seed and sea salt in small bowl
Place nuts in large bowl. Add peri-peri sauce; toss until nuts are evenly coated. Sprinkle with fennel seed mixture; toss to coat well. Spread nut mixture in single layer on baking sheet sprayed with no stick cooking spray
Bake 1 hour, stirring occasionally. Cool slightly, then break apart. Cool completely. Stir in dried fruit. Store in airtight container up to 2 weeks
Test Kitchen Tip: Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.