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.
10m
PREP TIME
1hr
COOK TIME
188
CALORIES
7
INGREDIENTS
Ingredients
Instructions
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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.
10m
PREP TIME
1hr
COOK TIME
188
CALORIES
7
INGREDIENTS
Ingredients 12 (3 tablespoons) Servings
- 1 tablespoon McCormick Gourmet™ Organic Fennel Seed
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 cup salted roasted whole almonds
- 1 cup salted whole cashews
- 1/4 cup peri-peri sauce
- 1/2 cup diced dried apricots
- 1/2 cup dried cranberries
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 1 hour, stirring occasionally. Cool slightly, then break apart. Cool completely. Stir in dried fruit. Store in airtight container up to 2 weeks
NUTRITION INFORMATION
(per Serving)
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Ingredients 12 (3 tablespoons) Servings
- 1 tablespoon McCormick Gourmet™ Organic Fennel Seed
- 1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 cup salted roasted whole almonds
- 1 cup salted whole cashews
- 1/4 cup peri-peri sauce
- 1/2 cup diced dried apricots
- 1/2 cup dried cranberries
KEY PRODUCTS
INSTRUCTIONS
- 1 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
- 2 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
- 3 Bake 1 hour, stirring occasionally. Cool slightly, then break apart. Cool completely. Stir in dried fruit. Store in airtight container up to 2 weeks
TIPS AND TRICKS
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.
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