It’s Monday. Again. Another day, another dollar. Good thing I made us some Moroccan spiced nuts for our energy needs.
Oof, that started out kind of Debbie Downer. Sorry about that. Good thing I made us some Moroccan spiced nuts for our energy needs!
These little snackaroos are my new favorite thing to munch on, well, pretty much whenever I’m not eating a meal. So that would be around 10 a.m., when I get my first mid-morning hunger pangs because the oatmeal has worn off but lunch is still soooo far away; and then again at 1:30 p.m., because lunch was so delicious that I kind of just want to keep it going; and then again around 3:30 p.m., which I consider my official “snacktime” because everyone needs an official snacktime. Sometimes there’s also a pre-dinner snack. And then sometimes I need a little sum-sumthin’ savory for dessert.
Hey, I’m enjoying these extra snacktimes while I can (ya know, for the babe). Pretty soon I have a feeling I’ll be wanting sleep more than food, in which case we’ll be talking about my nap schedule instead of my snack schedule (JOKES. I wouldn’t do that to you. Though I did just give you a rundown of my snack regimen, so… I heart you. Thanks for sticking with me here).
OK, let’s just talk about these nuts already. Moroccan spice is officially my new jamarama. It’s a blend of sweet, heat and savory notes and it culminates in some serious deliciousness when mixed with honey, sugar, salt and toasted nuts. The combination is hard to describe, but essentially it hits on all the taste bud categories. I love it. I plan to have a stash of it in my cupboard at all times, and when it runs out, I will cry until I realize that I probably still have all the spices needed to make more of it. And then I will rejoice and make more Moroccan spiced nuts.
Truth be told, these mixed nuts really give my original favorite cocoa-roasted almonds a run for their money (though I do still love them so). But you just can’t beat the ease of this recipe plus the little boost of energy they give plus the balance of sweetness, savoryness and spiciness going on. They’re addicting in every way, and for all the cravings. It’s kind of impossible not to incorporate more snacktimes into your day just eat more of them.
Bottom line, if you’re looking for that extra pep in your step for Monday slash you’re really intrigued by this sweet/savory/spicy business slash you want a good excuse to eat more snacks, I highly suggest this recipe as your solution.
P.S. Join me tomorrow from 3 to 4:30 p.m. EDT (that’s 2 to 3:30 p.m. CDT, y’all) on the Twitter for ProfNet’s #ConnectChat with Angela Smith. I’ll be interviewed about my career as a food blogger and such, and you can ask me all the questions! Follow me (@stephmwise), Angela (@ProfNet) and/or the #ConnectChat hashtag to follow along. Hope to see you there!
- 2 cups unsalted mixed nuts (I used almonds, cashews and peanuts)
- 2 tablespoons honey
- 2 teaspoons Moroccan spice mix*
- 2 tablespoons light brown sugar
- ½ teaspoon salt
- *Moroccan spice mix:
- 2 teaspoons cumin
- 1½ teaspoons cinnamon
- 1 teaspoon coriander
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon pepper
- Heat oven to 325 degrees F. Pour mixed nuts in an even layer on a rimmed baking sheet. Toast 10 minutes in oven, then transfer to a bowl.
- In a small saucepan over medium-low heat, stir together honey and Moroccan spice mix 1 minute until smooth and heated through. Pour over nuts in bowl; toss to combine.
- Pour coated nuts in an even layer on rimmed baking sheet. Bake 30 minutes, tossing every 10 minutes, until warm and well-toasted. Cool 2 minutes, then toss with brown sugar and salt. Serve warm or at room temperature.