A Little Nutty, A Litty Spicy

There is really no way to say this without inducing snickers but, I love nuts. I especially love them when they're spiced and roasted. I made spiced pecans for the holidays and then selfishly squirreled away half the batch for myself. This time I decided to branch out a bit and added almonds and cashews to the mix. I also made this batch more spicy than spiced. How delicious do these look??

And they are! But I also learned a few things with this batch. Most importantly: pecans are the perfect nut for spicing. They get amazingly crispy and the ridges are little nut ditches just waiting for spices to pool. Cashews, on the other hand, are so flavorful all on their own. Their flavor fights with the spices and the result is just not what I was looking for. The almonds turned chewy after their times in the oven. And chewy is not what you want in a nut.

Don't get me wrong, I'm going to eat all of this. But this isn't a recipe I want to share. So I'll just keep spicing some nuts and eating them- for the greater good. You're welcome.